Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 24 larges | Shrimp, shell on |
| ¾ cup | Butter |
| ⅓ cup | Ground pepper (NOT misprint) |
| \N \N | French bread |
Arrange shrimp in a shallow baking dish and sprinkle w ground pepper and top w sliced butter.
Bake in 450F oven for 10 minutes. Serve w French bread for dipping and plenty of napkins for peeling.
Russel DeCarle's recipe, from an article in Modern Woman, Nov 1994 Typed by E.Marie Campbell