1 fresh long red chili pepper, finely chopped or red pepper flakes
2 lbs. uncooked large shrimp
coarsely chopped fresh flat-leaf parsley
Instructions
Preheat oven to 425 degrees
Stir oil, wine, lemon juice, garlic and chili
pepper in large flame proof baking dish over low
heat 5 minutes or until fragrant.
Cool 15 minutes
Shell and de-vein shrimp, leaving tails intact.
Add oil mixture and mix well. Transfer to oven;
bake 10 minutes or until shrimp turn pink and
opaque. season to taste.
Spoon shrimp mixture in shallow bowls and sprinkle
with parsley.
Originally Submitted
4/1/2014
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