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Yankee Plus Dec 2015


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A simple, succulent, special-occasion dish.

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  • 2 pounds medium-size shrimp
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 1/4 cup minced onion
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 2 tablespoons lemon juice
  • 4 tablespoons chopped fresh parsley
  • Salt and pepper to taste


Remove shrimp from the shell and de-vein. Rinse under cold water and drain on paper toweling. Pat dry. In a large skillet, heat butter and oil. Sauté onion and garlic until translucent. Add wine, lemon juice, parsley, and seasonings. Drop in shrimp and cook about 5 minutes or until firm. Transfer to ovenproof platter. Broil briefly until tops are browned.
Updated Wednesday, December 5th, 2007

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