Yield: 1 servings
|1 pounds||Large shrimp, shelled and de-veined|
|½ pounds||Butter (the real stuff, please), clarified|
|\N \N||8-10 cloves of garlic, chopped|
|\N \N||3-4 Tablespoons fresh parsley, chopped|
Heat the clarified butter in a large frying pan. Add the garlic, and cook over medium heat until the garlic begins to brown. Do NOT allow the garlic to burn, or it will be bitter. Add the shrimp, and cook, stirring frequently, until it turns pink. Top with chopped parsley.
Serve with lots of French bread to sop up the garlic butter.
Submitted By BILL JERNIGAN On 07-12-95