The Local Shrimp season is coming to a close.  So if you have a craving for some good local eats head to your neighborhood farmers' market and pick up some fresh wild shrimp while they last! Then head to Metro to get some basil, butter, cappers, Olive oil, and spices.

Glaze:
2 tablespoons paprika
2 sticks butter
10 cloves garlic
1 1/2 tablespoons cayenne
1/2 cup tomato paste
1 tablespoon sugar
2 tablespoons salt

Shrimp:
16 large shrimp, peeled and deveined, tails on
Olive oil
16 basil leaves, for garnish

Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.

For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.

To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.