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