2 lbs jumbo shrimp, peeled, cleaned and butterflied
1 T fresh ginger, minced or grated
4 T extra virgin olive oil
1 Granny Smith apple, cored and chopped
1/2 cup heavy cream
1 cup vegetable broth
Sprinkle the shrimp with the minced ginger and half of the olive oil and refrigerate for about 2 hours to marinate. Heat the remaining olive oil in a skillet over medium heat. Add the shrimp, shallots and apple and saute for about 1 minute. Salt to taste. Turn the heat to high and add a dash of brandy to deglaze the pan. Add the cream and the broth and reduce over medium heat. Serve over rice or crostini.