| 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
A Message from our Provider:
“Need a new life? God accepts trade-ins”