Yield: 8 Servings
|8 ounces||Large fresh shrimp (21-25 size)|
|2 tablespoons||Lemon juice|
|1 \N||Clove garlic; minced|
|\N \N||Salt & pepper|
|1 \N||Loaf french bread|
|6 ounces||Provolone cheese|
|3 \N||Cloves garlic; roasted|
|4 ounces||Butter; at room temperature|
|½ teaspoon||Chopped fresh Italian parsley|
|½ teaspoon||Chopped fresh basil leaves|
submitted by: bmarks@... (Bev)
Peel and devein shrimp, slicing in half lengthwise. Place shrimp in shallow bowl long with the lemon juice, garlic, salt & pepper; set aside.
Slice French bread into ½ inch rounds and reserve. Grate provolone cheese and set aside.
For GARLIC BUTTER, roast garlic in a 350 degree oven for 15 to 20 minutes.
Combine garlic, butter, parsley and basil infood processor; process until fully incorporated.
Spread garlic butter on both sides of French bread and place bread on well greased cookie sheet. When ready to serve, lightly toast under broiler on both sides until golden brown.
Place 1 piece of shrimp on each slice of bread; sprinkle with cheese. Again place under broiler until cheese melts and shrimp is cooked. Serve warm.
Makes 6 to 8 servings as an hors d`oeuvre.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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