This week's recipe reminded me of dinner at the beach. It's aptly titled Beach Shrimp and it is
delicious! We had the shrimp with crusty bread, corn on the cob and
potatoes. Next time I will use larger shrimp, but the smaller ones are all I had on hand and they
worked just fine. The absolute best part is using the crusty bread to sop up the juices in the pan. YUM!
Courtesy of (adapted from): Southern Living via My Recipes
1 lb. unpeeled, large raw shrimp (I had the peeled, smaller version and they worked.)
4 T. olive oil
1 T. parsley
1 T. oregano
1 T. basil
3 garlic cloves, minced
1 lemon, halved
1/2 c. butter, cut up
1. Place first six ingredients in a baking dish; toss to coat. Squeeze juice from lemon over shrimp and stir.
Add lemon halves to pan. Sprinkle with butter.
2. Bake at 375º for 15-20 minutes or until shrimp are done. Serve in pan.
This recipe can easily be doubled!
|Forgive the crappy iPhone photo!|