Crevettes Basilic (Basil Shrimp)

French Appetizer recipes

1/3 c. olive oil 2 lg. cloves garlic, minced 3/4 c. packed fresh basil, finely chopped 3 Tbsp. dry vermouth 4 Tbsp. lemon juice 1 lb. large shrimp, shelled, deveined (tails on) salt & pepper to taste Garnish with: fresh cherry tomatoes, whole basil leaves, lemon slices

Heat oil over medium heat. Add garlic, chopped basil, vermouth, lemon juice. Butterfly the shrimp along the inner curve. Add to pan, sauté, stirring for 2-4 min., until pink. Salt and pepper to taste. Transfer to a bowl, chill an hour to let flavors blend. Before serving, return to room temperature. Garnish with cherry tomatoes, whole basil leaves, lemon slices. 4 servings.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday April 7th, 2006