* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimps pacifica
 Categories: Main dish, Seafood
      Yield: 4 Servings
 
      1 lb Large raw shrimp in shell
    1/2 c  Peanut oil or salad oil
    1/2 c  Lemon juice
      1 ts Italian seasoning
      1 ts Seasoned salt
    1/2 ts Seasoned pepper
      2 tb Brown sugar
      1 ts Soy sauce
    1/4 c  Green onions, thinly sliced
 
  Wash shrimps under cold running water; remove feelers but do not
  shell; drain on paper toweling.  Place in medium size bowl. Stir
  peanut oil or salad oil, lemon juice, Italian seasoning, and seasoned
  salt and pepper together.  Pour over shrimp and let stand for about
  30 minutes -- stirring frequently.  I prefer to let them stay in the
  marinade overnight in the frig. Lift shrimp from the marinade about
  1/2 hour before barbecuing and let them drain. Place on grill about 6
  inches from hot coals. Brush with marinade.  Grill, turning once and
  brushing with marinade. Takes about 6 minutes per side or until pink.
  Pour remaining marinade into a small saucepan, stir in brown sugar
  and soy sauce. Heat to boiling, then stir in green onions. Serve
  separately as a dip for shrimp. Have plenty of napkins or damp
  washcloths. I use shrimp that is 12-16 per lb. I figure about 4 per
  person -- but sometimes for big eaters 6 per person. I then make an
  extra half of recipe of the marinade.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimps peppino
 Categories: Fish, Herb/spice, Main dish, Vegetables
      Yield: 4 Servings
 
      2 c  Large, homemade croutons
      1 lb Large shrimp (abt. 24)
           -- shelled and deveined
      1 tb Flour
    1/4 c  Olive oil
    1/2 c  Unsalted butter
      2    Garlic cloves
           -- peeled and quartered
    1/3 c  Dry white wine
      2 md Tomatoes; peeled
           -- seeded, coarsely chopped
      1 tb Chopped fresh basil
      1 tb Chopped fresh oregano
           Salt and pepper; to taste
 
  Cut thick slices (about 4) of French bread into quarters. Drizzle
  with some olive oil.  Bake in a hot oven until golden brown, turning
  several times. Can be made in advance and kept in a sealed container
  for several days. These will be your croutons.
  
  To cook tableside, choose a large chafing dish or skillet that sits
  securely over a flame.
  
  Prepare ingredients ahead of time and place in individual bowls.
  Lightly sprinkle shrimp with flour. Heat oil and butter in skillet
  until bubbling. Add quartered garlic cloves and cook, stirring, over
  medium heat for several minutes, to infuse butter with garlic
  essence. Remove garlic.
  
  Add shrimp and cook briefly on one side - just until they turn pink.
  With tongs, quickly turn and cook other side. Add white wine,
  tomatoes, herbs, salt and pepper. Cook 2 minutes longer, stirring
  frequently.
  
  Place croutons in and around the shrimp.  Turn to let both sides of
  croutons absorb some of the butter-garlic juices. Serve at once,
  giving each person several shrimp and croutons, then spooning over
  some of the tomatoes and sauce.
  
 
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... Sincerely yours Gigi
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