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1
Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted.
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2
In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste.
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3
Refrigerate overnight before use.
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4
For the shrimp: Make a small incision in the outside of the backside of the shrimp.
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5
Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail.
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6
Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
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7
To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan.
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8
Add half the shrimp to the pan to cook.
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9
Move them around constantly so they will cook completely and evenly.
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10
Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp.
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11
Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.
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12
Remove the shrimp from the pan.
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13
Wash the pan and repeat the process with the next 8 shrimp.
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14
Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail.
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15
Serve the shrimp warm or at room temperature.
