| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Better home | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Shrimp; medium, fresh or frozen, in shells (26-30 count) |
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 2 | Cloves garlic; minced | |
| 3 | tb | Dry white wine |
| 2 | tb | Fresh parsley; snipped |
| 1/2 | ts | Lemon peel; finely shredded |
| 1/8 | ts | Pepper |
| 6 | Green onions; in 1" pieces | |
| 1 | lg | Red sweet pepper; in 1" pieces |
| Non-stick spray |
INSTRUCTIONS
If using wooden skewers, soak them in water for at least 30 minutes to prevent scorching. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp; rinse and pat dry with paper towels. Combine butter and oil in a small sauce pan. Melt over medium-high heat. Add garlic; cook 2 minutes. Remove from heat. Stir in wine, parsley, lemon peel and pepper; set aside. Alternately thread shrimp, green onion, and red sweet pepper pieces on 20 4-6" skewers. Brush with butter mixture. Spray broiler pan with non-stick coating. Place skewers on prepared pan. Broil 4 inches from heat 8-10 minutes or till shrimp are opaque, turning skewers once and brushing with butter mixture halfway through broiling. Or, grill the skewers directly over medium coals 6-8 minutes or till shrimp are opaque, turning once and brushing with butter mixture half way through grilling. Serve immediately. Makes 30 servings. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 35. - ~---------------------------------------------------------------------- To unsubscribe from this list, please visit <http://lists.sierra.com/>. If you are without web access, send the following message to <[email protected]>: Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <[email protected]> on Oct 26, 1997
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