| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Mexican, Seafood | 4 | Servings |
INGREDIENTS
| 2 | Dozen Jumbo Shrimp; with shells | |
| Olive Oil | ||
| Salt | ||
| 4 | tb | Butter |
| 4 | tb | Olive Oil |
| 10 | Cloves Garlic; cut in chunks | |
| 1 | tb | Lime Juice |
| Fresh Cilantro; chopped/for garnish |
INSTRUCTIONS
Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along inside curve and then pressing flat. Brush all over with olive oil and sprinkle with salt. Broil, shells up, for 4 minutes. Make the sauce by melting butter with oil in small pan over low heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat. Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, and serve hot. NOTES : This impressive Mexican dish is perfect for both the inexperienced cook and dyed-in-the-wool garlic devotee. Recipe by: The Totally Garlic Cookbook Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 26, 1998
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”