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Saturday, June 16, 2012

Saturday Beefcake: Happy Hour

Marinated Shrimp

Dry Vermouth, one quarter cup
Thyme, fresh, chopped, two tablespoons
Marjoram, fresh, chopped, two tablespoons
Lemon Juice, fresh, chopped, two tablespoons
Course Salt, one teaspoon
Hot Sauce, one half teaspoon
Shrimp, 36, large, peeled and de-veined
Garlic cloves,four, minced
Jalapeño, one, finely chopped
Virgin Olive Oil, two tablespoons, divided

1. Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.
2. Heat one tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done.
3. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.

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