seafood
PEEL SHRIMP LEAVING TAIL IN PLACE AND DEVEIN
MINCE OR CRUSH THE GARLIC AND COMBINE WITH BUTTER AND HERBS IN A SMALL SAUCEPAN. LET STAND OFER HEAT FOR A FEW MINUTES TO BLEND FLAVORS THEN ADD LEMON JUICE.
TEAR 6 (12") SQUARES OF HEAVY TIN FOIL AND ARRANGE 4 OR 5 SHRIMP ON EACH. POUR THE GARLIC BUTTER MIXTURE OVER AND SPRINKLE EACH SERVING WITH SALT AND FRESHLY PEPPER. BRING FOIL UP OVER SHRIMP GATHERING EDGES TOGETHER AND TWIST AT TOP TO FORM A POKE.
BBQ AS DIRECTED. WRAP FRENCH BREAD IN FOIL AND HEAT ON THE GRILL FOR 5 MIN. TURNING ONCE.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 6 | ||
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Calories: 320 | ||
Calories from Fat: 179 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 272.7mg | 84 % | |
Sodium 344.6mg | 12 % | |
Potassium 324.9mg | 9 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.5g | ||
Protein 30.8g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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