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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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