| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish, Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | SHRIMP;MEDIUM SIZE IN SHELLS |
| 1/2 | c | BUTTER |
| 4 | GARLIC CLOVES;CRUSHED/SALT | |
| 4 | tb | PARSLEY;FRESH,CHOPPED |
| 2 | pn | CAYENNE PEPPER |
| 2 | LEMON;FOR JUICE |
INSTRUCTIONS
PHILLY.INQUIRER NATHALIE DUPREE pEEL SHRIMP,LEAVING ON TAILS.Heat the butter,oil and garlic in a broiler proof pan.Stir in the parsley,cayenne,and lemon juice.Add the shrimp,tossing to coat.Place under the broiler 6" from heat,and broil until done,about 5 minutes.Check half way through the cooking time and turn shrimp as necessary.Serve with crusty bread for dipping in the sauce.Makes two appertizer servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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