Butterfield Shrimp in Chocolate Sauce

Although the combination of flavors may seem odd, this is a truly delicious tapas. The use of bitter chocolate as a flavoring in savory dishes is popular.
INGREDIENTS
Serves 4
8 large raw shrimp, in the shell
1 tablespoon seasoned flour
1 tablespoon dry sherry
juice of 4 clementines or 1 large orange 
½ ounce unsweetened, dark chocolate, chopped
2 tablespoons olive oil
2 garlic cloves, finely chopped
1-inch piece fresh ginger, finely chopped
1 small red chili, seeded and chopped 
salt and freshly ground black pepper
Peel the shrimp, leaving just the tail section intact. Make a shallow cut down the back of each shrimp and carefully puul out and discard the dark intesyinal tract. Turn over the shrimp so that the undersides are uppermost, then carefully split them open from tail to top, using a small, sharp knife, cutting almost, but not quite, to the back.
Press the shrimp firmly to flatten them out. Coat with seasoned flour and set aside.
Gently heat the sherry and clementine or orange juice in a small saucepan. When warm remove from the heat and stir in the chopped chocolate until melted.
Heat the olive oil in a frying pan.fry the garlic, ginger and chili over medium heat for 2 minutes until golden. Remove with a slotted spoon  and reserve. Add the shrimp, cut side down, to the pan and cook for 2-3 minutes until golden brown with pink edges. Turn and cook for 2 minutes more.
Return the garlic mixture to the pan and pour over the chocolate sauce. Cook for 1 minute, turning the shrimp to coat them into the glossary sauce. Season to taste and serve hot.  
Source: ( The Around the World Cookbook)