FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. butter
• 2 T. good olive oil
• 8 cloves garlic, sliced
• ½ t. fresh lemon juice
• 12 raw peeled shrimp, butterflied
• 1/3 C. roasted garlic breadcrumbs
• ¼ t. garlic powder
• ½ t. dried basil

LET'S COOK

Heat up the butter and the oil in a small sauté pan and then add the garlic slices. When the garlic sizzles, add the lemon juice, turn off the heat and set the pan aside.

Mix the breadcrumbs, garlic powder and the dried basil in a small dish. Spoon about 2 T. of the garlic butter in an oven proof dish that will hold all the shrimps in one layer. One by one dust the shrimps in the breadcrumb mix and place in the oven proof dish with their tails curled up.

Broil under a preheated broiler for about 2-3 minutes, until they take on pinkish orange highlights. Remove from the broiler, spoon the remaining sauce over them and then broil just until they’re firm and have some toasty edges.

MORE IDEAS:

This dish is a fine appetizer. Or, serve on a mound of rice as an entrée with asparagus spears.