4 - 6 servings
1/4 cup Bertolli olive oil
1/3 cup Dry white wine
1/2 teaspoon Lawry’s seasoned salt
1/2 teaspoon Lawry’s garlic powder with parsley
1 pound Hill Country Fare easy peel large shrimp butterflied with tails on
1 1/2 tablespoons Hill Country Fare Louisiana Hot Sauce
1 tablespoon Chopped fresh parsley
1 loaf Cobblestone mill sliced french bread
Combine the olive oil, dry wine, seasoned salt & garlic powder in a large skillet. Heat the mixture over medium heat until it begins to boil, reduce heat to low and cook for 5 minutes.
Place shrimp on paper towels and pat dry. Add the shrimp and hot sauce to the seasoned oil mixture and stir-fry until the shrimp turns pink and the edges curl up. Sprinkle the shrimp with parsley and place the shrimp and sauce in a deep serving platter.
Serve the spicy shrimp with the French bread to soak up the sauce
No Nutritional Information Available
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