Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Shrimp, cooked -- drained |
| \N \N | And peeled |
| 2 tablespoons | Olive oil |
| 1 tablespoon | Angostura bitters |
| 1 teaspoon | Dried chervil |
| ½ teaspoon | Marjoram |
| ½ teaspoon | Thyme |
| ½ teaspoon | Cumin seed |
| ¼ teaspoon | Saffron |
| ½ cup | Grated Parmesan cheese |
In an ovenproof skillet, heat olive oil until smoking. Quickly saute shrimp. Sprinkle with bitters and herbs. Top with Parmesan cheese and broil until lightly browned.
Recipe By : Elizabeth Powell