 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Orginially from Cooking Light, but tweaked a tad. The sauce is wonderful soaked up with some crusty french bread! I like to serve this over angelhair pasta. Ingredients:
1/2 cup light caesar salad dressing |
1/3 cup worcestershire sauce |
2 tablespoons butter |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons paprika |
1 1/2 teaspoons dried rosemary |
1 1/2 teaspoons dried thyme |
1 teaspoon black pepper |
1/2 teaspoon hot pepper sauce |
3 bay leaves |
2 cloves garlic, minced |
1 lb large shrimp |
1/3 cup dry white wine |
Directions:
1. Combine all ingredients except shrimp and wine in a skillet.
2. Bring to a light boil.
3. Add shrimp and cook until done, approximately 5 minutes.
4. Add wine and cook an additional minute.
5. Serve with fresh lemon slices if desired.
6. Make 2 large servings.
7. Can also be served as an appetizer.
|
|