6 tb Butter
2 lb Uncooked jumbo shrimp;
-shelled and deveined, tails
-left on
1 ts Dried rosemary
1 ts Dried oregano
6 cl Garlic; cut into fourths,
-(small cloves)
1/4 c Dry white wine OR dry
-vermouth
4 ts Lemon peel; grated
2 tb Lemon juice
2 tb Fresh parsley; chopped
1/4 ts Salt
Peppero; to taste
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.
Source: *Quick Italian Cuisine International, Knapp Press C 1984
ISBN 0-89535-147-1
