4 Tablespoons olive
¾ Pound medium
3 Tablespoon lemon
1 Teaspoon Dijon
2 Teaspoons horseradish
4 Sprigs fresh parsley,
4 Fresh basil leaves,
5 Cloves garlic,
1 Fresh hot red
cherry pepper, finely minced
a bowl combine the oil, lemon juice, mustard, red cherry
pepper, horseradish, garlic, basil, parsley and salt. Stir to
blend well. Set aside.
and devein the shrimp. Rinse under cold water and
drain. Place the shrimp in a shallow baking dish and pour the
marinade on top.
4 inches from the flame for 5 minutes or until the shrimp
turn pink and curl.
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