Name: Gambas Al Ajillo Tapas (Garlic Shrimp)
Ingredients: -waldine van geffen vghc42a; 24 md Shrimp in the shells; 2/3 c Olive oil; 60 ml Garlic; chop fine; Lemon slices

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Seafood	Spanish	Tapas, Seafood, Appetizers, Spanish	1	Servings

INGREDIENTS

		-waldine van geffen vghc42a
24	md	Shrimp in the shells
2/3	c	Olive oil
60	ml	Garlic; chop fine
		Lemon slices

INSTRUCTIONS

Remove heads from shrimp if desired.  Heat oil to smoking point. Saute
shrimp with the garlic over fairly high heat until they turn pink, about 2
minutes.  Serve immediately with bread for dunking or on a bed of boiled
rice.  Garnish with lemon wedges. Source: The Complete Spanish Cookbook
(wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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