Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter, melted |
| ¼ cup | Dry white wine |
| ¼ cup | Parsley, minced |
| 2 tablespoons | Lemon juice, freshly squeezed |
| 3 | Cloves garlic, minced |
| 4 tablespoons | Basil, fresh chopped |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | Tabasco sauce |
| ½ teaspoon | Salt |
| 2 pounds | Shrimp, tails intact |
| ½ cup | Bread crumbs, dry unseasoned |
Preheat over to 450F. Combine the first nine ingredients in a bowl and mix well. Remove a fourth of this mixture and set aside.
In a shallow baking dish (or small quiche dishes), pour in part of the sauce. Place the shrimp around the rim (or rims) with tails over the side, being sure the meat is well coated. Mix the bread crumbs with the remaining sauce and sprinkle over the dish. Bake 10 to 15 minutes. Serve warm with slices of sourdough.
Per serving: 294 Calories; 20g Fat (63% calories from fat); 20g Protein; 7g Carbohydrate; 187mg Cholesterol; 488mg Sodium NOTES : With the tails of these shrimp curled over the side of a baking dish, this appetizer is an eye-catcher. The shrimp can't carry all the delicious sauce however. Serve a loaf of warm, sliced sourdough for dipping.
Recipe by: Delicious Decisions/tpogue@... Posted to MC-Recipe Digest V1 #620 by Terry Pogue <tpogue@...> on May 25, 1997