3-4 Raw Large Shrimp per person, peeled and deveined. (I used 24 shrimp)
2 T. flour, seasoned with salt and pepper to taste
1 T. olive oil
2 T. dry sherry
Juice of 2 oranges
1 oz. dark chocolate, chopped
2 t. garlic paste
1 t. ginger paste
1/4 t. crushed red chile pepper, or more to taste
Place the orange juice, sherry, garlic, ginger and chile pepper into a small saucepan over med low heat and bring to a simmer. Remove from heat and stir in chocolate pieces until smooth. Set aside.
Butterfly your shrimp by cutting down the back until nearly but not completely through the other side. Press flat into the seasoned flour on both sides. Heat the olive oil in a skillet over med high heat. Add the shrimp, in batches if necessary and cook for a minute or so on each side until golden brown with pink edges. Remove shrimp to a plate. Pour the sauce into the skillet and cook, stirring and scraping any brown bits stuck to the bottom into the sauce until slightly thickened. Return shrimp to skillet and toss with the sauce before serving.