We like these shrimp with corn on the cob, crusty bread, and a salad of summery greens. For dessert, offer a strawberry tart.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
2 1/2 teaspoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon sugar
3/4 teaspoon grated lime peel
Pinch of cayenne pepper
10 large uncooked shrimp in shells
2 tablespoons chopped fresh parsley
Preparation
Melt butter in heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper; serve.
