Recipe(tried): Re: Shrimp Dijon or is it "Shrimp DeJonge"

Cindy, here's a recipe with a garlic butter sauce that you may want to try - if you love garlic, as I do. I'm wondering, though, if you're looking for a recipe for "Shrimp DeJonge" (I'm not positive I've spelled the second name correctly) - I'm sure I have this recipe SOMEWHERE bvt haven't been able to find it since I saw your message the other day. I will keep looking. In the meantime, here's:

Shrimp Scampi
(4 or 5 Servings)

25 jumbo shrimp
1 cup butter
1/2 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
2 tablespoons chopped parsley
salt and pepper to taste

Peel, devein, and butterfly shrimp, leaving tails intact. Place in shallow baking dish, or individual baking dishes. Heat butter with olive oil in saucepan. Add garlic, shallot, lemon juice, parsley, salt and pepper. Saute until vegetables are tender. Pour over shrimp. Broil under medium heat until tops are light brown; or bake at 375 degrees until light brown.

This is good served with rice.

Janet