• 1/2 cup butter
  • 1/3 cup amaretto
  • 1/3 cup sliced almonds
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 pound large shrimp, peeled and deveined, tails left on


In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink.

Serve immediately over hot rice.