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Serves 6 as an appetizer

When The Great Canadian Food Show first went to air, the Ottawa Citizen did a story on the show in their Food Section. Readers were offered this recipe as part of that story and, at the end of the year, Ottawa Citizen readers voted it one of the ten best recipes of the year. This recipe is quite simple yet dramatic in its preparation. To flambée simply means to ignite a spirit and allow its alcohol content to burn off, thus concentrating the flavourful essence without the edge of alcohol. Cooking with spirits is an easy way to bring incredible new tastes to your meals

In this dish, the plumb meaty shrimp serve as a culinary canvass for the interesting play between the saltiness of the Proscuitto and the sweetness of the Grand Marnier. When flambéed, the Proscuitto wrap turns this amazing burnt orange colour. Serve the shrimp set upon two heaping spoonfuls of porcini risotto or a toasted baguette slice or with sliced honeydew melon. Try Ouzo, brandy or tequila as variations on the theme.

12 jumbo shrimp, peeled and de-veined
125 ml gin
12 slices of good quality Proscuitto - cut that day from the haunch and NOT vacuum-packed. No other ham will do as a substitute.
2 tbsp. unsalted butter
6 large shallots, finely diced
200 ml Grand Marnier

• Wrap each shrimp in a slice of Proscuitto (the ham is oily enough to keep it together).
  
  
• In a large fry pan melt half the butter over a medium heat. Add half the shallots and sauté for about 3 minutes or until the shallots are tender.
  
  
• Add six of the shrimp to the pan and sauté for about 30 seconds per side or until the Proscuitto turns a burnt orange colour.


• Add half the Grand Marnier and swirl around the pan. Remove the pan from the heat and tilt away from you. Light the liqueur with a match. Remember that you're lighting the fumes so the match doesn't have to go right into the liquid. Don't worry about burning your eyebrows off as the flame will subside almost immediately as the airborne vapors are instantly burned away.


• Return the pan to the heat and allow the flame to die out naturally. If you try and put the flame out yourself by putting a lid on the dish then you will leave an acrid alcohol taste in the ruined dish.


• Once the flame is out and the liquid has been reduced to a syrupy consistency, pour shrimp and Grand Marnier syrup into a bowl and tent foil to keep warm. Repeat for the remaining shrimp and shallots.

Recipe courtesy of The Great Canadian Food Show, as shown on the CBC television network.