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Enjoy this recipe from Country Quick & Easy Cookbook.
Submitted by: Mary Bettuchy from Duxbury, MA
2 lbs. cooked shrimp, peeled and deveined
1 c. oil
1 t. celery salt
1 t. paprika
1 t. dried basil
1 t. dried oregano
1 t. dried, minced garlic
Layer shrimp on the bottom of an ungreased 13"x9" baking dish. In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic. Pour mixture over shrimp. Broil 4 to 5 inches from heat source on low heat for 5 to 10 minutes or until shrimp are bright pink and hot. Makes 6 to 8 servings. | |
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Layer shrimp on the bottom of an ungreased 13"x9" baking dish. In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic. Pour mixture over shrimp. Broil 4 to 5 inches from heat source on low heat for 5 to 10 minutes or until shrimp are bright pink and hot. Makes 6 to 8 servings. |
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