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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