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Garlic Shrimp
Nb persons: 6
Yield:
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| 2 lb | Raw shrimp |
| 6 Cloves | fresh garlic, chopped |
| 6 | Scallions |
| green onions, alternative | |
| 1/3 c | Chopped fresh parsley |
| 2 t | Dry vermouth |
| 1/2 t | Soy sauce |
| 1/4 t | Tabasco |
| 8 | Fresh mushrooms, sliced |
Rinse shrimp; remove legs, leaving tails and shells intact. With sharp
knife, cut through shells down the back, leaving shells on. Devein shrimp.
Mix garlic, onion, parsley, vermouth, soy sauce and tabasco and toss with
shrimp. Marinate in refrigerator for about 1 hour. Add mushrooms and
toss again. Cut 2 sheets of heavy duty foil 18 x 36 inches. Double each
by foldking to 18 x 18 inches. Divide shrimp mixture evenly between the 2
foil sheets, making single layers. Enclose shrimp with double folds on
the tops and both sides of the packages so that none of the juices can
escape. Place each package on a cookie sheet and bake at 400 degrees for
15 to 20 minutes, until shrimp have turned pink. Serve immediately.
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