| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Appetizers, Fish, Holiday |
3 |
Dozens |
INGREDIENTS
| 2 |
lb |
Unpeeled large fresh shrimp |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Soy sauce |
| 3 |
tb |
Fresh parsley; chopped |
| 2 |
tb |
Onion; finely chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
NORMA WRENN
Peel shrimp, and devein, if desired; set aside. Combine lemon juice and
remaining ingredients except shrimp in a shallow dish; set aside.
Arrange shrimp on 6-inch bamboo skewers, and place marinade, turning to
coat. Cover and refrigetate 2 to 3 hours.
Remove shrimp from marinade, reserving marinade. Place shrimp on rack of a
lightly greased broiler pan. Broil 6 inches from heat 3 to 4 minutes on
each side, basting occasionally with remaining marinade. Serve hot or cold.
Source: Southern Living 1991 Annual Recipes - Oxmoor House
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Dec 29, 97
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