Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Peel these at the table, and serve with a slice of crusty baguette.
Yield:
4 servings (serving size: 1 packet)
Nutritional Information
Calories
323
Caloriesfromfat
30 %
Fat
10.7 g
Satfat
4.9 g
Monofat
2.3 g
Polyfat
1.8 g
Protein
46.4 g
Carbohydrate
8.9 g
Fiber
0.8 g
Cholesterol
363 mg
Iron
6.5 mg
Sodium
513 mg
Calcium
156 mg
Ingredients
3 tablespoons
Worcestershire sauce
2 tablespoons
fresh lemon juice
1 tablespoon
butter, melted
2 teaspoons
chopped fresh rosemary
2 teaspoons
chopped garlic
1/2 teaspoon
dried thyme
1/2 teaspoon
hot pepper sauce (such as Tabasco)
1/4 teaspoon
freshly ground black pepper
1/4 teaspoon
ground red pepper
2 pounds
unpeeled large shrimp
2
lemons, sliced into 1/4-inch slices
4 teaspoons
butter, divided
Preparation
Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.
April 2007
