Shrimp cointreau

Ingredients

• 12 jumbo shrimp, shelled and deveined, and butterflied
• 1/2 cup heavy cream
• 1/4 cup melted butter
• 1/4 cup Cointreau, (orange liqueur)
• 2 large cloves, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon paprika
• salt and pepper
• Hot bed of Jasmine Rice to which 1 teaspoon of grated orange peel and chopped parsley have been added.

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Preparation

• Preheat oven 400º.
• Arrange shrimp in an oven proof dish. Combine all other ingredients; pour over shrimp.
• Bake uncovered for 12-15 mins.