Alabama-style Shrimp Bake

Satisfaction will never come if we claim to have God, but then quench our souls on the short-lived, inadequate pleasures of this world. These “thirst quenchers” are really spiritual poison and are condemned by our Lord. Through the Prophet Jeremiah, God said, “For my people have committed two evils: they have forsaken Me, the fountain of living waters, to hew for themselves cisterns, broken cisterns that can hold no water” (Jer. 2:13). Our only hope comes if we can “thirst” and “yearn” to drink from the living God. As Jesus said, “If anyone is thirsty, let him come to me and drink” (Jn. 7:37).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Shrimp	6	Servings

INGREDIENTS

1	c	Butter or margarine, melted
3/4	c	Lemon juice
3/4	c	Worcestershire sauce
1	T	Salt
1	T	Coarsely ground pepper
1	t	Dried rosemary
1/8	t	Ground red pepper
1	T	Hot sauce
3		Garlic cloves, minced
2 1/2	lb	Unpeeled large or jumbo
		shrimp
2		Lemons, thinly sliced
1		Onion, thinly sliced
		Fresh rosemary sprigs

INSTRUCTIONS

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp
with cold water; drain well. Layer shrimp, lemon slices, and onion
slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture
over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until
shrimp turn pink, basting occasionally with pan juices. Garnish with
fresh rosemary sprigs, if desired.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1319 Calories From Fat: 734 Total Fat: 82.4g Cholesterol: 88.9mg Sodium: 1804.3mg Potassium: 519.5mg Carbohydrates: 140.7g Fiber: 4.3g Sugar: 100g Protein: 6.8g