Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Raw shrimp 2 Garlic cloves; chopped
-deshelled and deveined 1/2 ts Crumbled dry mint; OR
2 tb Olive oil 1 ts - Fresh Mint, finely chopped
2 tb Butter or Margarine Salt and Pepper to taste
3 tb Chopped parsley 1 1/2 tb Fresh Lemon Juice
-(Italian if possible) 1 lb Cooked Fettucine

HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and cook
over high heat, turning shrimp constantly. As soon as the shrimp "turn
color," that is turn pink, add the parsley, garlic and mint. Keep tossing
for no more than another minute; remove from heat and stir in the lemon
juice, starting with 1 tablespoon. Taste, and if it needs more tang, add
salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with
hot fettucine.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

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