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Garlic Shrimp
16 uncooked large shrimp, peeled & de-veined (tails intact)
5 TBS dry white wine
3 TBS olive oil
4 garlic cloves, minced
1/4 C butter
1/4 tsp. dried basil
1/8 tsp. ground cumin
Salt & black pepper to taste
Hot-cooked white rice (for serving)
Cut each shrimp in half lengthwise. In a bowl combine wine, olive oil and minced garlic. Add shrimp and stir to coat; cover tightly and refrigerate the shrimp mixture from two to twenty-four hours. After marinating time, melt butter in a skillet over medium heat. Add shrimp with marinade, basil and cumin; season with salt and black pepper. Stir until shrimp are pink, about four minutes. Serve immediately with hot cooked white rice. Recipe makes two servings.
Recipe featured in the Food Fare Cookbook.
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