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Print this Recipe    Basil Shrimp

Butterflied Basil Shrimp

1 lb. large raw shrimp, shelled and deveined, tails left on
1/3 cup olive oil
1 to 3 large cloves garlic, finely chopped
1/2 cup basil, finely chopped
3 tbps dry vermouth or white wine
3 tbsp lemon juice
salt and pepper to taste
lemon slices
fresh basil leaves

Butterfly shrimp by cutting along the inner curve.

Heat oil over medium heat. Add garlic, minced basil, vermouth, and
lemon juice. Add shrimp and saut, stirring, for 2-4 minutes - until
they all turn pink. Salt and pepper to taste. Transfer to a bowl
and chill to let flavors blend for an hour or two. Return to room
temperature.

Serve as an appetizer to skewer with toothpicks or as salads by
lining individual dishes with soft lettuce leaves, arranging shrimp
and sauce on top and garnishing with basil leaves and lemon slices.

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