INGREDIENTS

INSTRUCTIONS

Heat the oil in a large, heavy skillet. Add the garlic. Remove from heat
and let cool to room temperataure.
Peel and devein the shrimp; place in a large bowl. Pour the garlic mixture
and lemon juice over; toss to coat.
Cover and refrigerate for at least 1 hour and up to 1 day.
See Notes for additional uses.
More Ideas for Leftovers:
Shrimp and Mushroom Omelet. Saute sliced shallots and crimini mushrooms in
a little oil until tender. Add cooked shrimp and toss until the shrimp are
just heated through. Whisk eggs with salt pepper and a little water. Pour
into a heated skillet with a bit of melted butte. Cook until set on the
bottom and almost set on top. Add the mushroom/shrimp filline and some
grated fontina cheese. Fold the omelet and turn out onto a heated serving
plate
Garlic Shrimp Linguine. Toss hot cooked linguinewith sauteed shrimp,
garlic, shopped canned tomatoes and a splash of olive oil. Sprinkle with
parmesan cheese.
NOTES : This recipe makes enough for the jambalaya, the bisque and the
tacos.  You can marinate the shrimp for up to 24hours, but after that drain
and saute them until they're just cooked through.  Cooked shrimp will keep
in the refrigerator for about 3 days.
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998

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