Butterfly shrimp #1

Yield: 4 Servings

Measure Ingredient
Raw shrimp; cleaned
6 slices Slices bacon
3 tablespoons Ketchup
3 tablespoons White vinegar
¼ teaspoon Ginger
6 Green onions; chopped
1 tablespoon Each: soy sauce; oil, honey and brown sugar
¼ teaspoon Garlic powder
2 tablespoons Apricot or peach preserves

Butterfly shrimp by cutting down back--flatten and leave tail on. Fry bacon; remove from skillet. Fry shrimp in grease until they turn white. Set aside. Mix rest of ingredients and bring to boil. Pour over shrimp and top with bacon pieces. Place under broiler for 5 minutes. Serve with carrot curls and hunks of sweet pickle.

JOY YOUNG'S CHINESE RESTAURANT

MEMPHIS, TN

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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