| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Peeled, deveined shrimp |
| 1/3 | c | Lemon juice |
| 3 | tb | Olive oil |
| 1/4 | ts | Thyme leaves chopped parsley and tops |
| 1/2 | c | Butter or margarine |
| 2 | Cloves garlic, minced | |
| 2 1/2 | ts | Creole seasoning |
| 1/4 | ts | Pepper |
| 3 | tb | Chopped green onions |
INSTRUCTIONS
Thaw shrimp if frozen. In a 2-quart bowl, combine shrimp, lemon juice, olive oil, green onions, garlic, creole seasoning, pepper and thyme. Cover. Marinate in refrigerator for 1 hour. Drain shrimp, reserving marinade. Place shrimp on a broiler pan. Broil 4 inches from source of heat 5 to 8 minutes or until shrimp are pink and tender. Garnish with parsley. In a 1-quart saucepan, combine reserved marinade and butter. Heat and serve with shrimp. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”