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Shrimp Marinated in Gamay Beaujolais


1/2 to 3/4 lb shrimp, peeled and deveined
1/2 cup Gamay Beaujolais
2 tablespoon lemon juice

Marinate the shrimp for 30 minutes in the wine and lemon juice. Place on bamboo skewers and broil on low rack for 3 to 5 minutes per side, depending on the size of the shrimp. If you want to vary the taste, add your favorite herb to the marinade- rosemary is nice with shrimp. Use tarragon with caution- it is rather strong.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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