"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for BARBEQUE SHRIMP, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Jagot Roth
Added: Friday, July 13, 2007


3 lbs shrimp
1 cup wine (white chablis)
3 sticks butter
2 lemons slices
1 tsp hot sauce
2 tsp paprica
1 tsp salt
1 tsp oregano
3 tsp fresh parsley
2 tsp black pepper
1 tsp chili sauce

You can leave the heads on the shrimp or take them off
Marinate 1hr or more in sauce
Put ingredients in the pan altogether while butter is melting
Spread shrimp in one layer in a flat pan and pour sauce over shrimp
Bake in oven at 350 for 30-40 min and baste often
Eat with hot french bread.




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