Recipe - Baked Shrimp In Wine And Basil Sauce

1 cup Butter, melted
One fourth cup Dry white wine
One fourth cup Parsley, minced
2 tablespoon Lemon juice, freshly
squeezed
3 Cloves garlic, minced
4 tablespoon Basil, fresh chopped
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
One half teaspoon Salt
2 pound Shrimp, tails intact
One half cup Bread crumbs, dry unseasoned

Preheat over to 450F. Combine the first nine ingredients in a bowl and mix
well. Remove a fourth of this mixture and set aside.

In a shallow baking dish (or small quiche dishes), pour in part of the
sauce. Place the shrimp around the rim (or rims) with tails over the side,
being sure the meat is well coated. Mix the bread crumbs with the remaining
sauce and sprinkle over the dish. Bake 10 to 15 minutes. Serve warm with
slices of sourdough.

Per serving: 294 Calories; 20g Fat (63% calories from fat); 20g Protein; 7g
Carbohydrate; 187mg Cholesterol; 488mg Sodium

NOTES : With the tails of these shrimp curled over the side of a baking
dish, this appetizer is an eyecatcher. The shrimp can't carry all the
delicious sauce however. Serve a loaf of warm, cut or sliced up sourdough for
dipping.

Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to MCRecipe
Digest V1 #620 by Terry Pogue tpogue@idsonline.com on May 25, 1997