Jumbo Shrimp with Coconut Sauce

Pel the shrimp, leaving the tail intact. Heat the oil in a pan, add the shrimp, and season with salt and pepper. Sauté 1-2 minutes per side. Transfer the shrimp to a plate, and cover with aluminum foil.

Add the scallions to the pan. Sauté for 1 minute stirring constantly, then remove from the pan and set aside.

Add the prosecco, coconut milk, and heavy cream to the pan. Add the scraped vanilla seeds, the vanilla bean, and cardamom, and bring to a boil. Cook until the mixture has thickened. Remove the vanilla bean and the cardamom. Add the scallions, chilis, and lime juice. Season to taste with salt.