Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter 1/4 c Dry white wine OR dry
2 lb Uncooked jumbo shrimp, -vermouth
-shelled and deveined, tails 4 ts Grated lemon peel
-left on 2 tb Lemon juice
1 ts Dried rosemary 2 tb Chopped fresh parsley
1 ts Dried oregano 1/4 ts Salt
6 Cloves Garlic, cut into Pepper to taste
-fourths (small cloves)

Melt butter in a large skillet. While butter is melting, prepare shrimp by
sprinkling with rosemary and oregano.

Saute' garlic chunks in butter until golden. Remove with slotted spoon and
discard. Add shrimp and cook, stirring, until shrimp turns pink, about 3
minutes (depending on size).

Sprinkle wine, lemon peel and juice over shrimp. Stir and turn shrimp over
medium-high heat 5 minutes longer. Season with salt and pepper before
serving. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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