Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | (2 sticks) butter |
¼ cup | Lemon juice |
2 tablespoons | Finely chopped garlic |
1 tablespoon | Cracked black pepper |
1 tablespoon | Paprika |
3 tablespoons | Chopped fresh rosemary |
\N \N | Leaves |
1 \N | Bay leaf |
1½ teaspoon | Dried oregano |
¾ teaspoon | Dried basil |
½ teaspoon | Salt |
¾ teaspoon | Ground red pepper |
2½ pounds | Extra large or |
\N \N | Jumbo fresh shrimp, |
\N \N | Shelled and deveined |
In medium saucepan combine butter and all ingredients except shrimp and heat until butter is melted. Cook over low heat 10 minutes.
Remove bay leaf and discard.
To cook shrimp, heat a large saucepan of salted water to boiling. Add shrimp and cook 3 minutes. Drain well. Place shrimp in serving dish and top with butter sauce.
Yield: 6 servings Serving Size: ⅙ of recipe Nutritional Information per serving Calories 410 Total Fat 33 g Total Carbohydrates 5 g Protein 24 g Vitamin A 45 %DV Calcium 100 mg