Instructions:

Grand Hotel Shrimp a la Grand

Source: Chef Hans Burtscher of the Grand Hotel - Mackinac Island, Michigan - Detroit Free Press 6/14/00

3 teaspoons olive oil
20 medium shrimp, peeled and deveined
2 diced shallots
1 tablespoon diced pickled ginger
3 tablespoons green peppercorns packed in brine, drained
1 clove garlic, diced
Salt and pepper to taste
1/3 cup anise or any licorice-flavored liqueur
1 cup heavy cream
1/2 cup sour cream

In a large skillet, heat the olive oil. Add the shrimp and saute.