For people who catch & kill their own food
Staff Report - Mar 29, 2007
Check out this week's recipe and buy the How Sportsmen Cook cookbook by Colette Lottinger at Louisiana Publishing’s Outdoor Store: Click Here
Shrimp in Herbs
3 lbs. peeled and deveined shrimp
5 cloves of finely chopped garlic
1 stick of butter, melted
1/4 cup olive oil
3 tbsp. Worcestershire Sauce
2 tsp. thyme
2 tsp. rosemary
1/2 tsp. dill
1/2 tsp. basil
Salt and cayenne to taste
Mix all ingredients. Add Shrimp. Marinate in refrigerator several hours. When ready to cook, place entire mixture in heavy saute pan over medium heat for approximatey 20 minutes. Serve with toothpicks in lettuce bed.
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