Grilled Grand Marnier Shrimp

1-1 1/ 2 lb jumbo shrimp
enough Grand Marnier to cover shrimp while marinating
(about a cup - hey I never said this wasn't an expensive entree!!)
1 cup firmly packed, fresh tarragon leaves (no stems)
1 large shallot, minced
1/ 2 cup vegetable stock
1 stick (1/ 2 cup) cold butter (I never said this was low calorie either!!)

Thaw shrimp if frozen. Place in a plastic container and pour Grand Marnier over the shrimp until covered. Spread tarragon leave over the top of the marinade, cover container and place in refrigerator for at least two hours. (overnight is best) Shake the container every once in a while...when you think of it.

Start charcoal grill. (charcoal is REAL grilling...gas grilling is "cooking outside") preferably using a chimney instead of charcoal fluid

While waiting for the fire to be ready, strain the marinade into a sauce pan and set the shrimp and tarragon leaves aside. Add the shallot and the vegetable stock. Bring to a boil over high heat, skimming off any foam that forms on the surface. Boil the liquid until it is reduced to a glaze (approximately 25 percent of the original amount of liquid). Reduce the heat to low and begin whisking in the cold butter, 1 tablespoon at a time (or less). Make sure that the sauce doesn't "break". When all the butter is incorporated you should have a smooth, medium thick, brownish colored sauce. Keep it warm over very low heat. Stir occasionally.

Spread the coals out in your grill and get it ready for grilling. Place the shrimp and tarragon leaves into a lightly oiled grill "wok". (a skillet type grilling pan with holes) Grill the shrimp on a covered grill for about 2 or 3 minutes per side. (or less! Do not over grill the shrimp. This is very easily done...especially by overly macho grill masters!!)

There are several ways to serve this dish. I prefer putting each serving in a small pasta bowl and ladling the Grand Marnier "sauce"over the shrimp. You may want to set some tarragon leaves aside at the beginning for a garnish but I find grilling them give them a kind of "sea weed"look that I like. A cream sauce pasta makes a good side dish as well as Tabouli and/or steam asparagus. Or the shrimp could be served over steamed rice. (this is a headache I would avoid unless there are two of you cooking.

makes 4 to 6 servings depending on side dishes served