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CATEGORY CUISINE TAG YIELD
Seafood Seafood 4 Servings

INGREDIENTS

2 lb Large Shrimp *
1 T Fresh Minced Parsley
1/4 lb Unsalted Butter
3 T Olive Oil
1 t Paprika
1 T Worcestershire Sauce
1 T Fresh Lemon Juice
1/2 Lemon, Thinly Sliced
1 t Ground Red Pepper
3/4 t Liquid Smoke
1/2 t Dried Oregano
1/4 t Tabasco Sauce
1/2 t Salt
1/2 t Fresh Ground Pepper

INSTRUCTIONS

Shrimp should be uncooked and unpeeled.  Wash shrimp and slit down the
back so they will be easy to peel.  You  may peel before cooking, but
traditionally the shrimp are cooked in  the barbecue sauce in the
shell.  Combine remaining ingredients in a  saucepan; simmer for 10
minutes.  Pour over shrimp and mix  thoroughly. Cover and refrigerate
at least 2-3 hours, stirring  occasionally.  Heat oven to 300øF. Place
shrimp and sauce in a  shallow pan or black iron skillet. Bake shrimp,
turning frequently  until they just turn pink, about 15-20 minutes. Do
not over bake.  Shrimp should be tender.  From: Syd's Cookbook.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 467
Calories From Fat: 314
Total Fat: 35.6g
Cholesterol: 346.7mg
Sodium: 1623.1mg
Potassium: 366.6mg
Carbohydrates: 6.8g
Fiber: 1.7g
Sugar: <1g
Protein: 31.6g


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