For ingredients to make my mouth 'jump', I used shrimp (you can use any size -- I buy smaller because it's cheaper but the bigger, the better), capers, prosciutto, shallots and tarragon. Typically this dish calls for sage rather than tarragon but I wanted to switch it up and tarragon is one of those herbs I crave the flavor of. Plus, the store was out of sage.
In a cast iron skillet, add a generous drizzle of extra virgin olive oil, bringing that to a medium high heat and add the minced shallots. While the shallots sizzle and sweeten up, defrost the shrimp a little so you don't end up with too much water in the skillet. Add the shrimp to the caramelized shallots. Pour in as many capers as you'd like (I love them, so I add a lot) along with some of the caper juice (be careful because this makes the dish very salty). Shred the prosciutto, about two slices, and throw that in the concoction along with some finely chopped tarragon. Again, tarragon is a very potent and flavorful herb with just the smallest amount you add, so use sparingly. Just the smell alone is an indicator of the intense flavor it gives.
Once the shrimp is cooked to your liking and the prosciutto looks like it has a little crisp to it, you're ready to dig in!
One thing, if you have a lot of liquid in the dish, add a little bit of flour to soak up the juices and make a creamy texture, which makes the whole dish taste that much better ;-)
