SHRIMP COCKTAIL DEAN MARTIN

Steps:

• GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
• Drain thoroughly and return potatoes to the pot.
• Melt the butter in a small pan over low heat.
• Add the minced garlic to infuse the flavor into the butter.
• Add the milk (or cream) just enough time to warm it.
• Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
• Season to taste with salt and white pepper. DO NOT overmix the potatoes!
• WHISKEY BUTTER SAUCE: Cut the butter up into small pieces and chill in the freezer. Place the wine, whiskey and shallot into a small pan.
• Simmer over low heat until mixture is reduced to 1 tablespoon.
• Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
• Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
• Keep sauce warm, but not over direct heat.
• SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
• Grill on high just until flesh turns white-no longer translucent.
• (If you want you can lightly sautè the shrimp in a pan on medium-high heat using the same directions in Step #13.).
• Presentation: Divide and spoon the mashed potatoes into each martini glass.
• Stand a shrimp skewer upright but at an angle into the mashed potatoes.
• Place one stuffed green olive on the top end of each skewer.
• Pour whiskey sauce over each shrimp skewer.