Gulf Shrimp Divine
Simply divine!
2/3 cup olive oil (no substitute)
1/2 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter (no substitute)
1 clove garlic, crushed
2 pounds fresh shrimp, shelled and deveined
1 cup blanched slivered almonds
Dash of hot pepper sauce
1/2 cup dry vermouth
Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce, and vermouth. When well blended, pour sauce over shrimp. Serve over saffron rice mixed with chopped chives or finely chopped green onions. Serves 6-8.
Contributed by Suncoast Seasons (Florida)
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