Broiled shrimp, Italian
1 lb    shrimp (in shell), split and cleaned  
3-6   cloves garlic  
1 1/2 tsp    salt  
1/3 cup    olive oil  
2 Tbl    parsley, minced  
1 1/2 tsp    lemon juice  
1 Split shrimp shells down the back with scissors and remove black sand veins.
2 In a small bowl, crush garlic in salt, and mix with olive oil, parsley, and lemon juice. Marinate unpeeled shrimp at room temperature for at least two hours,
3 If cooking over charcoal, drain marinade to avoid flare-ups. Broil for 4-5 minutes over medium-high heat, turning once, until shrimp are pink and begin to curl.
4 Serve at once with plenty of napkins.
Servings: 3
 Cooking Tips
30-40 count/pound shrimp work best.
The bottom of a large water glass works well for crushing the garlic into the salt.
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