Lemon Shrimp

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                            FOOD FUNNY
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Lifetime subscriber Harriet St. Amant writes:

We just returned from a visit to the mid-Atlantic region of the US,
visiting with old friends in Virginia and North Carolina. While spending
an evening with one I noticed these napkins sitting on her counter.
Needless to say, she is a cat lover.

The cocktail napkins bear a picture of a beautiful grey tabby sitting on
the kitchen counter, head cocked demurely to one side in anticipation.
The caption reads, "I don't need to hear about your day. Just open the can."

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                            TODAY'S RECIPE
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I remember the first time I cooked shrimp over hot coals and promising
myself that I would never cook shrimp any other way after that. I
haven't exactly been true to my promise, but grilling remains one of my
favorite ways to cook shrimp, and this recipe makes them even more
special. Feel free to cook them under a broiler if lighting the backyard grill isn't in the cards.

Lemon Shrimp

2 lbs (1 Kg) large shrimp
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) chopped fresh parsley
1/4 cup (60 ml) fresh lemon juice
2 tsp (10 ml) dry mustard
4 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and freshly ground pepper to taste

Using a small pair of scissors or kitchen shears, snip open the backs of
the shrimp shells, leaving them on the shrimp. Combine all the
ingredients in a large bowl and toss to combine. Marinate for 10 to 30
minutes, refrigerated. Cook the shrimp on a hot grill for 3 to 4 minutes per side.
Serve immediately.
Serves 4 to 6.
Received on Wed Apr 21 17:38:48 2010