Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Large shrimp |
| 2 ounces | Crimini or button mushrooms |
| 1 slice | Thick-cut bacon; 1/4-inch strips |
| 2 tablespoons | Olive oil |
| 2 \N | Cloves garlic; thinly sliced |
| 2 tablespoons | Medium dry sherry |
| 1 tablespoon | Fresh lemon juice |
| ¼ \N | Tw crushed red pepper |
| \N \N | Parsley-garnish |
| \N \N | Lemon wedges-garnish |
Peel and devein the shrimp. Clean and slice mushrooms into quarters. Cook bacon in large skillet until brown and crispy. Drain on paper towels and set aside. Add oil to bacon drippings in skillet. Add mushrooms; cook and stir 2 minutes. Add shrimp and garlic; cook and stir 3 minutes or until shrimp turn pink and opaque. Stir in sherry, lemon juice and crushed red pepper. Remove shrimp to serving bowl with slotted spoon. Cook sauce 1 minute or until reduced and thickened. Pour over shrimp. Sprinkle with reserved bacon. Garnish.
MC format by Bill Camarota e-mail: gfx4tv@...
Recipe By : Creative Cooking Collection Cookbook Posted to MC-Recipe Digest V1 #313 Date: Tue, 26 Nov 1996 00:23:37 -0500 (EST) From: Bill Camarota <gfx4tv@...>