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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