MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hawaii-Style Garlic Shrimp
Categories: Seafood, Vegetables, Citrus, Chilies
     Yield: 2 servings

   3/4 lb Shell-on jumbo shrimp;
          - deveined
     2 tb Mochiko (sweet rice flour)
          - or A-P flour
     1 tb Smoked paprika
     1 ts Ground cayenne
     1 ts Kosher salt
   1/4 c  Unsalted butter
     1    Head of garlic; cloves
          - minced
     1 tb Olive oil; more as needed
     1    Lemon
          Cooked rice; to serve

 Pat the shrimp dry. Combine the mochiko, paprika,
 cayenne and salt in a large bowl. Add the shrimp, toss
 to coat and set aside.

 In a large skillet, melt the butter over medium heat.
 Add the garlic and cook, stirring frequently, until
 toasty and golden brown, 2 to 3 minutes. Pour the butter
 and garlic into a small bowl.

 Return the skillet to medium heat and add the olive oil.
 Once the oil is warm, add the shrimp in a single layer.
 (Do this in two batches if needed.) Cook the shrimp for
 about 2 minutes on each side, until crackly and browned,
 adding oil if the pan dries out.

 Pour the garlic butter back into the skillet (and if you
 cooked the shrimp in batches, return the first batch).
 Toss until the shrimp is glossy. Cook for another
 minute.

 Put the shrimp on a platter and squeeze lemon all over.
 Eat the shrimp (peeled or with their shells) with rice.

 Recipe from: Kathy YL Chan

 Adapted by: Ligaya Mishan

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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