| 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. -
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Posted to MC-Recipe Digest V1 #866 by Peg Baldassari
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