| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1990 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Butter; (2 sticks) |
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
Fresh lemon juice |
| 6 |
tb |
Chopped fresh chives |
|
|
Freshly ground pepper |
| 36 |
|
Uncooked jumbo shrimp; peeled, deveined |
|
|
; and butterflied |
| 1 |
|
Whole chives |
INSTRUCTIONS
Preheat broiler. Melt butter in heavy small saucepan over low heat. Place
mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add
chopped chives. Season with pepper.
Arrange shrimp cut side up on broiler pan. Brush with some of butter
mixture. Broil until just cooked through, about 4 minutes. Arrange on
plates and garnish with whole chives. Serve, passing remaining butter
separately.
Serves 6.
Bon Appetit June 1990
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