| 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
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