Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Peeled, deveined shrimp |
| ⅓ cup | Lemon juice |
| 3 tablespoons | Olive oil |
| ¼ teaspoon | Thyme leaves chopped parsley and tops |
| ½ cup | Butter or margarine |
| 2 \N | Cloves garlic, minced |
| 2½ teaspoon | Creole seasoning |
| ¼ teaspoon | Pepper |
| 3 tablespoons | Chopped green onions |
Thaw shrimp if frozen. In a 2-quart bowl, combine shrimp, lemon juice, olive oil, green onions, garlic, creole seasoning, pepper and thyme. Cover. Marinate in refrigerator for 1 hour. Drain shrimp, reserving marinade. Place shrimp on a broiler pan. Broil 4 inches from source of heat 5 to 8 minutes or until shrimp are pink and tender. Garnish with parsley. In a 1-quart saucepan, combine reserved marinade and butter. Heat and serve with shrimp.
From the files of Al Rice, North Pole Alaska. Feb 1994