"This is excellent." - SueA, CA
SHRIMPS WILDER
(Alabama)
2 pounds shrimp
2 cloves garlic finely chopped
1/2 cup peanut oil, or olive oil
1/4 cup soy sauce
1/2 cup lime or lemon juice
3 tablespoons parsley finely chopped
2 tablespoons scallions finely minced
Salt and freshly ground pepper to taste
Lime or Lemon wedges
Shell and devein the shrimp but leave of the last tail segment. Dry and place in a shallow dish.
Combine the remaining ingredients and pour over shrimp. Let stand three to four hours.
Thread the shrimp on skewers and place them on a grill over hot coals. The coals should be approximately three inches form the shrimp. Cook quickly, about 3-5 minutes longer, basting occasionally.
Serve with lime or lemon wedges.
Makes 6 servings
From: SueA, CA - 08-25-97
Source: New York Times Heritage Cookbook, 1972
SHRIMPS WILDER
(Alabama)
2 pounds shrimp
2 cloves garlic finely chopped
1/2 cup peanut oil, or olive oil
1/4 cup soy sauce
1/2 cup lime or lemon juice
3 tablespoons parsley finely chopped
2 tablespoons scallions finely minced
Salt and freshly ground pepper to taste
Lime or Lemon wedges
Shell and devein the shrimp but leave of the last tail segment. Dry and place in a shallow dish.
Combine the remaining ingredients and pour over shrimp. Let stand three to four hours.
Thread the shrimp on skewers and place them on a grill over hot coals. The coals should be approximately three inches form the shrimp. Cook quickly, about 3-5 minutes longer, basting occasionally.
Serve with lime or lemon wedges.
Makes 6 servings
From: SueA, CA - 08-25-97
Source: New York Times Heritage Cookbook, 1972
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