ANN COX/ CENTENNIAL MEDICAL CENTER
1 ½ lb fresh shrimp (peeled or unpeeled)
1 t Kosher salt
1 T Worcestershire sauce
1 T fresh lemon juice
2 cloves garlic, minced
¼ t ground pepper, dried rosemary, dried thyme, dried parsley flakes
¼ t dried crushed red pepper
1/8 t ground red pepper
½ c 99% fat free chicken broth
2 T dry sherry or dry white wine
2 T butter, melted
Rinse shrimp. Combine seasonings, broth and sherry with shrimp in zip lock bag; seal and toss
to coat. Chill and marinate for at least 1 hour. Add butter and toss. Cook in oven on broiler rack at 450 F for 8-10 minutes or until shrimp turns pink. (may also grill)
Serve with cocktail sauce warm or chilled. **May heat marinade to a boil in microwave and serve as a dip with shrimp and/or crusty French bread. Yield: 6-8 appetizer servings.
