(A delicious dish of shrimp sizzling in butter and garlic)
16 – 18 JUMBO SHRIMP – peeled & deveined
6 GARLIC CLOVES – thinly sliced
3 TBS UNSALTED BUTTER
JUICE OF 2 LEMONS DASH OF WORCESTERSHIRE SAUCE
PINCH OF PAPRIKA
½ CUP CLAM JUICE
1/3 CUP SEASONED BREAD CRUMBS
SALT & FRESHLY GROUND BLACK PEPPER – to taste
PINCH OF RED PEPPER FLAKES – optional
2 -3 TBS OLIVE OIL
PREHEAT THE BROILER.
Heat the butter in an ovenproof skillet over low heat and saute’ the garlic until it becomes a light golden brown (at times, I have rolled the shrimp in flour, shaking off the excess and then sautéing). Be careful to not let it burn. Add the shrimp and saute’ for a few minutes, moving the shrimp around in the butter until the shrimp is pink and well coated with the garlic butter. Add the lemon juice, clam juice and Worcestershire Sauce and bring slowly to a bowl. Cover, reduce the heat to low and simmer for 2 or 3 minutes.
Uncover the skillet, sprinkle the shrimp with the paprika and add the red pepper flakes, if using, and place under the broiler for 5-6 minutes until the shrimp are lightly browned and cooked through. Remove the skillet, top the shrimp with the seasoned breadcrumbs, drizzle with the olive oil and return to the broiler for a few minutes or until the breadcrumbs are browned (or you can sprinkle the breadcrumbs with the olive oil, mix until well combined and place some on each shrimp and then return to the broiler).