From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Broiled Garlic Shrimp The surfeit of local shrimp lately had me thinking about this dish, which I've never committed to paper before but make all the time. It's as simple a shrimp dish as there is. Bring it out whenever you find some really fresh, large shrimp of the best possible quality. Heat up the broiler and away you go. 3 lbs. whole shrimp, 15-20 count to the pound Salt Pepper 1/4 cup extra-virgin olive oil 2 Tbs. finely chopped garlic 1 Tbs. lemon juice Preheat the broiler, setting the rack about three inches from the heat. 1. Peel the shrimp and butterfly them by cutting three-fourths of the way through along the back. Remove the vein while you're at it. Leave the tail on or not, as you prefer. 2. Arrange the shrimp, split side up, on a baking pan or pizza pan covered with a sheet of aluminum foil. Season with salt and more pepper than you might ordinarily use. 3. Heat the olive oil in a small saucepan over medium heat until it's fragrant, then add the garlic. Cook for just one minute, then remove from the heat. Stir in the lemon juice. 4. Drizzle the olive oil and garlic over the shrimp. Put the shrimp under the broiler and broil for three to five minutes, depending on the size of the shrimp. The shrimp should be firm. Serve immediately. Serves four entrees or eight appetizers. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com