INGREDIENTS:
Marinate shrimp in olive oil and lemon juice about 2 hours. Remove shrimp, reserve sauce. Saute shrimp in butter and garlic until pink. Remove garlic; place shrimp on warm platter; add almonds and reserved marinade to butter in skillet. Add hot sauce and vermouth. Let simmer 2 to 3 minutes. Pour over hot platter of shrimp. Serve over rice mounds.
SERVES: 4
- 1 pound raw shrimp, shelled
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons butter or margarine
- 1 clove garlic, cut in half
- 1/2 cup chopped blanched almonds
- 2 dashes hot sauce
- 2 tablespoons dry vermouth
- Rice (3/4 cup cooked rice per serving)
Marinate shrimp in olive oil and lemon juice about 2 hours. Remove shrimp, reserve sauce. Saute shrimp in butter and garlic until pink. Remove garlic; place shrimp on warm platter; add almonds and reserved marinade to butter in skillet. Add hot sauce and vermouth. Let simmer 2 to 3 minutes. Pour over hot platter of shrimp. Serve over rice mounds.
SERVES: 4
