A Piece of Cake
By Pat O’Keefe
This is a great dish that has to be served with plenty of crusty bread to sop up the delicious juices. The amount of pepperis not a misprint. The shrimp are cooked with the shells on providing just the right amount of spice to the shrimp whenpeeled. This is very easy to put together and cooks in 8-10 minutes. If
cook much faster than if the shrimp are in layers. If they are in layers, simply stir half way through the cooking process. Add a salad and you have a really fast meal.
shrimp, keep shells on
chopped fresh garlic
freshly ground black pepper (divided)
oven to 425º Rinse shrimp and place in a shallow over-proof casserole. Melt the butter in a saucepan and add the chopped garlic sautéing for
a few minutes, pour over shrimp. Add half the pepper to the shrimp until it
is well coated. You are going to think it is too much pepper, but it is not, the shrimp should really be covered. Bake approximately 5 minutes, turn shrimp add
remaining pepper and bake 3 minutes longer or until shrimp are pink and curled
in a circle. Serve with hot crusty bread and salad.
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do my best to help, just email me. ENJOY!