thenextmile

This recipe has been a favorite of ours for over a year now.  Make sure you have napkins ready, and don’t forget  the crusty bread to dip in the juices! For the two of us, I use just a pound of shrimp, but generally keep the marinade amounts the same.

Ingredients

3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided

Preparation

Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

Preheat oven to 425°.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.

Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.

For desert, ice cream!!

No workout today.  The pool was full of children, that’s a big no way in my book.  Tomorrow I’ll  be up at 5:30 to do a 20 mile bike ride along The Little Traverse Wheelway , followed by a 3 mile run.  Then I’m sure a nap is in store for later in the day.

Trackback URI | Comments RSS