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2 - 3 lbs. lg. shrimp in shell,
split
and deveined
2 lemons, thinly sliced
1 lb. butter
3/4 tsp. dried rosemary
3/4 tsp. dried basil
1/2 c. worcestershire sauce
2 tsp. salt
3 tbsp. freshly ground black pepper
3/4 tsp. tabasco sauce
3 cloves garlic, peeled and lightly
crushed
In large, shallow glass baking dish, place shrimp in single layer.
Cover with sliced lemon. In saucepan, heat remaining ingredients to
boiling. Pour over shrimp and lemons, cover and marinate overnight
in refrigerator. Bring shrimp to room temperature before cooking.
Bake shrimp in preheated 450 degree oven for 20 minutes. Serve as
appetizer or entree with crusty French bread.
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