From Chef Jonathan Landeen our featured chef on the November 2009 Legendary Food and Wine cruise in the Tropical Caribbean.

SHRIMP BOMBAY

24 Shrimp (mediums 16-20 count ) Peeled and deveined
3 T. Minced Shallots
1/2 C. Bombay Gin
2 C. Heavy Cream
1/4 C. Sliced green olives w/ pimentos
3 T. Oil
2 T. flour
1 tsp. Bombay Spice (to taste)** Recipe below

Bombay Spice Blend
(Good on egg dishes and chicken also.)

3 T. Whole Juniper Berries (Blend in food processor and sift out centers.)
1 1/2 T. Granulated Garlic
1 1/2 T. Granulated Onion
1 T. White Pepper ground
1 tsp. Whole Thyme
1/4 C. Kosher Salt

Instructions:
Toss shrimp in flour. Heat oil in large sauté pan. Sauté shrimp until light pink; add shallots and gin. (Be careful of any flame.) Toss together and cook 3 minutes. Add cream and Bombay Spice; simmer 3 minutes more. Stir in green olives. Serve over rice or pasta.

Wine with meal:
Raimat unoaked Chardonnay from Spain, Crosspoint Pinot Noir from Monterey Calif.