Good Eats - The Proof Is In The Pudding

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• 1 pound (31/35 count) shrimp, peeled and deveined
• 2 ounces bourbon whiskey
• 1/4 teaspoon hot sauce, optional
• Kosher salt
• Freshly ground black pepper

1. Place a 10-inch non-stick saute pan over medium heat for 2 minutes.
2. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat.
3. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat.
4. Toss continually until the flame extinguishes, approximately 1 to 2 minutes.
5. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired.

• Serve over grits, pasta, rice or plain.