Serves: 7
Total Calories: 431

2/3 cup olive oil (no substitute)
1/2 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter (no substitute)
1 clove garlic, crushed
2 pounds fresh shrimp, shelled and deveined
1 cup blanched slivered almonds
1 dash of hot pepper sauce
1/2 cup dry vermouth

Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce, and vermouth. When well blended, pour sauce over shrimp. Serve over saffron rice mixed with chopped chives or finely chopped green onions.

Nutritional Facts:

Serves: 7
Total Calories: 431
Calories from Fat: 316

More Recipes from the The Recipe Hall of Fame Cookbook Cookbook:
Beer Batter Fish
Catfish Sesame
Elegant Baked Fish
Farm-Raised Catfish Williamsburg
Smothered Fish
Grilled Fresh Tuna
Salmon with Cilantro Sauce
Salmon Steaks with Soy Marinade
Snapper with Sour Cream
Baked Boston Scrod
Easy Flounder Fillets
Baked Flounder with Shrimp Sauce
Broiled Stuffed Flounder
New Orleans Patties
Simply Scrumptious Virginia Bay Scallops in Wine Sauce
Crawfish Étouffée
Crawfish Étouffée à la Arceneaux (Microwave)
Memree’s Soppin’ Shrimp
Shrimp Bisque in Puff Pastry
Barbecue Shrimp
Spiedino Di Mare
Boiled Shrimp
Pascagoula Shrimp Boil with Peppy Seafood Sauce
Gulf Shrimp Divine
Shrimp Stir-Fry with Lemon
Deviled Crab
Shrimp and Crabmeat au Gratin
Crabmeat à La Landry
Pawleys Island Inn Crab Cakes