Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM----------------------HOT GARLIC SAUCE--------------------------- 1 tb Olive oil 15 mL 2 Cloves garlic; finely -chopped 2 1/4 ts Hot red pepper flakes 1 mL 2 tb Lemon juice 25 mL 2 tb Balsamic vinegar 25 mL 1/4 ts Salt 1 mL 1/4 ts Pepper 1 mL 1/4 c Chopped fresh parsley 50 mL Cut shrimp along top to open, but do not cut through. Pat shrimp very dry. In bowl, combine 2 tsp/10mL olive oil, minced garlic, rosemary, salt and pepper. Toss with shrimp. Place breadcrumbs in large flat dish. Dip shrimp in crumbs and pat crumbs in gently on both sides. Arrange shrimp in single layer on baking sheets lined with parchment paper. To prepare sauce, in a small saucepan, warm 1 tbsp/15 mL olive oil with chopped garlic and hot pepper flakes. Add lemon juice, vinegar, salt and pepper. Remove from heat. Just before serving, cook shrimp in preheated 425F/220C oven for 6 to 8 minutes, until just cooked through. Place shrimp on bed of arugula and drizzle sauce over top. Sprinkle with parsley. Converted by MC_Buster. NOTES : The sauce can be drizzled over the shrimp or served as a dip if you want to serve this as an appetizer. From More HeartSmart Cooking With Bonnie Stern, this recipe makes 6 to 8 servings. Converted by MM_Buster v2.0l.
