Donna Walsifer
get ready for the holiday weekend
The other night I was at a loss as to what to make for supper. I wasn't in the mood for chicken or pork, but I did have some frozen shrimp that I purchased from Wegmans that is farm raised in Belize. I found the taste and quality excellent as well as the price, under $20 for two pounds.
In had in my folder a recipe for grilled New Orleans-style shrimp from the July 2003 issue of Gourmet Magazine. There's an easy marinade for the shrimp, which is just olive oil, garlic and salt. However, what makes this dish so incredible is the sauce which has butter, chili powder, black pepper, Worcestershire sauce and some fresh lemon juice. It has kick and is, as they say, finger lickin' good! Make sure you have plenty of crusty bread on hand to soak up the sauce.
In had in my folder a recipe for grilled New Orleans-style shrimp from the July 2003 issue of Gourmet Magazine. There's an easy marinade for the shrimp, which is just olive oil, garlic and salt. However, what makes this dish so incredible is the sauce which has butter, chili powder, black pepper, Worcestershire sauce and some fresh lemon juice. It has kick and is, as they say, finger lickin' good! Make sure you have plenty of crusty bread on hand to soak up the sauce.