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1
GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
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2
Drain thoroughly and return potatoes to the pot.
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3
Melt the butter in a small pan over low heat.
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4
Add the minced garlic to infuse the flavor into the butter.
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5
Add the milk (or cream) just enough time to warm it.
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6
Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
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7
Season to taste with salt and white pepper. DO NOT overmix the potatoes!
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8
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.
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9
Simmer over low heat until mixture is reduced to 1 tablespoon.
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10
Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
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11
Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
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12
Keep sauce warm, but not over direct heat.
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13
SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
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14
Grill on high just until flesh turns white-no longer translucent.
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15
(If you want you can lightly saute the shrimp in a pan on medium-high heat using the same directions in Step #13.).
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16
Presentation: Divide and spoon the mashed potatoes into each martini glass.
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17
Stand a shrimp skewer upright but at an angle into the mashed potatoes.
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18
Place one stuffed green olive on the top end of each skewer.
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19
Pour whiskey sauce over each shrimp skewer.
