Category : Seafood
Author : Susan
Hits : 2276
Date : 13/01/2002
Serves/Makes:4Ingredients 2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on 1 cube butter 1/2 tsp (2 ml) seasoning salt 1/4 tsp (1 ml) paprika 2 cloves garlic, minced
Preparation Soak wood skewers if you are using wooden ones. Rinse and dry shrimp. Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp. Melt butter and saute garlic. Add seasoning salt and paprika. Grill shrimp basting frequently with butter mixture until shrimp are pink and firm. Turn shrimp to baste and grill on both sides. Comments This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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