"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Peel and Eat Shrimp Recipe

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This recipe for Spicy Peel and Eat Shrimp, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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3 slices bacon, shopped
1/2 lb. margarine
2 tbsp. dijon mustard
1 1/2 tsp. chili powder
1/4 tsp. basil
1/4 tsp. thyme
1 tsp. black pepper
1/2 tsp. oregano
2 cloves garlic, crushed
2 tbsp. of crab and shrimp seasoning
1/2 tbsp. tabasco
2 lb. shrimp with shell

Fry bacon, adding seasonings and simmer 5 minutes. Place shrimp in a 9 x 13" baking dish. Pour sauce over and stir. Bake uncovered at 325 for 20 minutes, stirring twice.




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