Remove shells and devein shrimp.
In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well.
Cover and refrigerate for 2 hours.
Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently.
For Garlic Butter:
In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp.:
cover and chill for 2 hours.
Combine butter sauce in small
ream scoop, according to the recipe) onto a well-greased baking
urkey then place rosemary, garlic and garlic butter inside thighs, roll up and
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
Melt butter in saucepan over low heat and remove from heat.
Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat.
Add salt to taste.
*If using as a sauce, use to coat and cook in broiler.
If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.
ace all the herbs, garlic, pepper, and butter in a small mixing bowl
ball, and knead gently for about 30 seconds on a
Garlic Butter:.
Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should
br>Put 4 teaspoons of garlic butter onto each chicken fillet, or
ilets with melted butter.
Do not reuse butter.
Wash brush
ith Parmesan cheese, dried parsley, garlic powder, seasoned salt and black
1. Prepare parsley-garlic butter: mash together with a wooden
Peel and clean 8 raw jumbo shrimp per person.
Saute in garlic butter
over medium heat for 5 minutes.
Remove shrimp and turn heat to high.
Add chopped parsley and sherry wine to garlic butter.
Sear
for\t30
seconds.
Pour over shrimp and serve with rice or fine noodles (fettucine).
00 degrees. Remove shells from shrimp if they are still on
Add the shrimp to a gallon size ziplock
Preheat oven to 350.
Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper, and garlic.
Roast for 6 to 8 minutes, or until the shrimp are pink and just cooked through.
Immediately add the butter directly on the hot baking sheet and stir until melted.
Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.
Put the softened butter into a bowl.
Add
combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian
For the grilled shrimp: Prepare a grill for medium heat. In a bowl,