1/3 cup Amaretto
1/3 cup sliced almonds
2 tsp sugar
1/2 tsp ground cinnamon
1/8 tsp cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayene pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink.
Serve immediately over hot rice.