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Gulf Shrimp With Lemon and Garlic


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Prep Time: 10 minutes

Cook Time: 10 minutes

Marinate: 1 hour

Total Time: 1 hour, 20 minutes


  • 2/3 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds fresh shrimp, peeled, deveined
  • 3 tablespoons butter
  • 1 clove garlic, sliced
  • 1/2 to 1 cup blanched slivered almonds
  • dash or two of hot pepper sauce, such as Tabasco
  • 1/2 cup dry vermouth or dry white wine, or use chicken broth plus 1 tablespoon of lemon juice
  • 1 tablespoon finely chopped green onion tops


In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 hour. Melt butter in large skillet; add the sliced garlic and shrimp. Reserve marinade and set aside.

Stir-fry the shrimp over medium heat until pink. Discard garlic; remove shrimp to a warm platter and keep warm.

Sauté slivered almonds in butter until lightly browned; add the reserved marinade, hot pepper sauce and vermouth or dry white wine. Bring to a boil, stirring. Pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with hot cooked rice or a pilaf.
Serves 6 to 8.

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