Name: Shrimp Renato
Ingredients: 12 Jumbo shrimp; peeled, deveined; 1/2 c Lemon juice; 1/4 lb Butter; melted; Salt & pepper to taste; 1/4 ts Oregano; 1 ds Accent; 1/4 c Brandy; 1/4 c Sweet white wine; 12 sl Prosciutto Ham; thin, (cut to size of a shrimp); 12 sl Mozzarella cheese; thin, (cut to size of a shrimp)

Moses saw the “back”, or hindquarters of God, if you will (see Exodus 33:19-23). This resulted in a glowing brilliance on his face that terrified the people, from which they turned away. The dazzling brilliance that transformed Moses’ face was too much for them to bear, yet this came from his beholding the back of God, not His face! Our eternal destiny is to see Him face to face. What will it be for us to bask in the radiant glory and refulgent beauty of His divine countenance!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Baltimore	Seafood	4	Servings

INGREDIENTS

12		Jumbo shrimp; peeled, deveined
1/2	c	Lemon juice
1/4	lb	Butter; melted
		Salt & pepper to taste
1/4	ts	Oregano
1	ds	Accent
1/4	c	Brandy
1/4	c	Sweet white wine
12	sl	Prosciutto Ham; thin, (cut to size of a shrimp)
12	sl	Mozzarella cheese; thin, (cut to size of a shrimp)

INSTRUCTIONS

1. Remove shell from shrimp, leaving on tail.De vein & slice the underside
lengthwise almost to the vein. Leaving the `hinge' intact, spread shrimp
open & flatten to form a butterfly shape. Place the butterflied shrimp in a
broiler pan.
2. Mix together the lemon juice & melted butter & pour over the shrimp.
Season with pepper, salt, oregano & Accent. Broil shrimp on both sides
until they are light brown & crisp. Remove from broiler.
3. Combine brandy and wine. Place a piece of ham & a piece of cheese over
each shrimp. Pour the brandy/wine mixture over the shrimp. Return to the
broiler until the cheese is melted. Serve.
SABATINO'S
FAWN STREET, BALTIMORE.
WINE: BOLLA SOAVE
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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