Wetland Shrimp with Candied Pecans

1-1/2 cups whole pecans
1 Tbsp vegetable oil
2 cloves garlic, chopped
2 oz. bourbon
3/4 tsp. (or less) cayenne pepper to taste
1-1/2 Tbsp honey
1 tsp. salt
pepper to taste
4 oz. sun-dried tomatoes, hydrated (several hours or overnight)
4 oz. softened butter
1 Tbsp butter
1/2 Tbsp oil
2 cloves chopped garlic
1-1/2 lbs. large shrimp, peeled and butterflied
1/4 cup leeks, chopped
4 oz. white wine
salt and black pepper and crushed red pepper, to taste
1/4 cup basil, chopped
4 oz. sun-dried tomato butter
1 cup pecans
1/4 cup Italian parsley

Dry-roast 1-1/2 cups whole pecans in a frying pan to release the flavor.
Add oil and garlic, then saute briefly. Add bourbon, cayenne pepper,
honey and salt and pepper to taste. Unused candied pecans can be dried
in a 350-degree oven for about five minutes, then stored in an airtight
container and served alone or added to other dishes. Hydrate sun-dried
tomatoes in tepid water for several hours or overnight. Do not
refrigerate. Drain rehydrated tomatoes, reserving soaking liquid. Place
the tomatoes in a blender or food processor, adding small amounts of the
soaking liquid. Process until a fine puree is formed. Add softened butter
to sun-dried tomato puree and process to combine. To prepare the shrimp,
heat butter and oil in a saute pan. Add garlic and shrimp. Saute over
medium-high heat until the shrimp turn pink. Add leeks and saute briefly,
then deglaze with white wine. Season to taste with salt, pepper and
crushed red pepper. Add basil and stir in prepared sun-dried tomato
butter. Add candied pecans and top with chopped parsley. Served on a bed
of spinach if you prefer.


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