ame from August/September issue of Taste of Home. it's delish! I have
In a large bowl, whik the olive oil, lemon jjuice, cloves, salt, and pepper.
Add shrimp and toss to coat. Refrigerate, covered for 30 minutes.
Thread shrimp onto six metal or soaked wooden skewers.
Grill, covered, over medium heat or broil 4 inches from heat 6 to 8 minutes or until shrimp turn pink (turning once).
Serve with rice.
Sprinkle with parsley.
In a large skillet, saute shrimp in oil for 3 minutes. Add the garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta or rice.
round cinnamon. Prepare 4 cups of coffee as directed on your
hell with a double thickness of heavy-duty foil. Bake at
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
nions.
Top with half of the remaining Alfredo sauce and
immer, stirring, until most of the juice has evaporated or
ngredients and toss to coat shrimp evenly.
Heat a large
t off bottom 2/3 of shrimp, reserving smaller top third
tir in the chiles, then taste and add additional salt if
o boiling (pasta needs lots of room to cook). Heat the
or a 6 pound can of tomatoes I'm really just
he shell along the back of each shrimp, and remove the vein
Heat 1 tbsp of oil in a frying pan
oil and add half the shrimp. Bring to a boil, cook
n), de-vein, and butterfly shrimp by making a deep slit
Dry the shrimp by placing them on a
n on a double thickness of heavy-duty foil (about 18
br>Season the sauce to taste with salt, pepper & crushed red