1/2 tsp each rosemary, paprika, basil leaves (crushed), dried red peppers
Butterfly shrimp by cutting lengthwise down back through shell, but not cutting all the way through the shrimp. Don’t remove shells. In large skillet melt butter. Add shrimp and saute 3 to 4 minutes till shrimp begins to turn pink. Add all the remaining ingredients. Cook over low heat for 4 more minutes, stirring frequently. Cover and let stand 5 minutes. Spoon shrimp and sauce into large serving dish.
Author:Marion Romano Phone: 201-394-6320 Dated: July 19th 2012 Views: 6,223 About Marion: I grew up in Bergen County, New Jersey across the Hudson River from New York City. My husband, Denni...
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