Yield: 2 servings
|½ pounds||MEDIUM SHRIMP; IN SHELLS|
|2 \N||GARLIC CLOVES; CRUSHED|
|2 tablespoons||FRESH PARSLEY; CHOPPED|
|1 pinch||CAYENNE PEPPER|
|1 \N||LEMON; JUICED|
PEEL SHRIMP, LEAVING ON TAILS. Heat the butter, oil and garlic in a broiler proof pan. Stir in the parsley, cayenne, and lemon juice. Add the shrimp, tossing to coat. Place under the broiler 6" from heat, and broil until done, about 5 minutes. Check half way through the cooking time and turn shrimp as necessary. Serve with crusty bread for dipping in the sauce. A Nathalie Dupree recipe.