Yield: 6 servings

Measure Ingredient
6 tablespoons Butter
2 pounds Uncooked jumbo shrimp, shelled and deveined, tails left on
1 teaspoon Dried rosemary
1 teaspoon Dried oregano
6 \N Cloves Garlic, cut into fourths (small cloves)
¼ cup Dry white wine OR dry vermouth
4 teaspoons Grated lemon peel
2 tablespoons Lemon juice
2 tablespoons Chopped fresh parsley
¼ teaspoon Salt
\N \N Pepper to taste

Melt butter in a large skillet. While butter is melting, prepare shrimp by sprinkling with rosemary and oregano.

Saute' garlic chunks in butter until golden. Remove with slotted spoon and discard. Add shrimp and cook, stirring, until shrimp turns pink, about 3 minutes (depending on size).

Sprinkle wine, lemon peel and juice over shrimp. Stir and turn shrimp over medium-high heat 5 minutes longer. Season with salt and pepper before serving. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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