Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Liquid Butter buds 1/4 t Lite salt, optional
2 cl Garlic, minced 1/2 t Ground black pepper
3 ea Bay leaves 1 t Lemon juice
1 t Crushed dried oregano 2 lb Medium to large shrimp, in
2 t Crushed red pepper flakes, -the shell
-or to taste

Combine Butter buds, garlic, bay leaves, oregano, salt, pepper, red
pepper flakes, lemon juice and shrimp. Toss well. Set aside 30
minutes, stirring occasionally. Place the pot over low to medium heat
and allow the mixture to come to a gentle boil. Stir. Cover and cook
shrimp 5 minutes or until they turn pink. Spoon shrimp into serving
bowls. Divide the juice evenly. Serve with French or sourdough bread
to sop up the sauce. This is messy, but good. Per serving: 191 cal.,
2.8g fat (13%), 231mg chol., 0g fiber, 31g pro., 7g carb., 664mg sod.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn
Shaw 2-95.

Submitted By CAROLYN SHAW On 02-25-95

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