Shrimp in Spicy Peruvian Red Sauce

2 lbs. small shrimp
1 tsp. salt
1 Tbs. vodka

Place into a jar, shake, and set aside for at least an hour.

For the sauce:

1 1/2 ounces of dried red peppers (panca, mirasol best)

To rehydrate--cook in a quart of water, boiling about 15 minutes until soft.  Puree in a blender with about 1/4 c. of the cooking liquid.  Set aside.

Now, to make the dish:

2 Tbs. olive oil
8 cloves garlic finely chopped
1 red onion finely chopped
4 Yukon Gold potatoes, peeled and cubed
1 tsp. cumin
1/2 tsp. salt
1 c.stock
1/4 c. dry vermouth
2 Tbs. chopped cilantro leave
4 oz. creamy feta, crumbled

Heat the oil in a large skillet--saute garlic, onions and cook until soft, about 10 minutes.  Add the pepper puree, cumin salt, and potatoes--stir about a minute, and then add the vermouth and the stock.  Cook covered for about 15 minutes, until the potatoes are soft.  Add shrimp and cook 2-3 minutes. Finish with the feta and cilantro and serve.