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Marinated Grilled Shrimp
August 29, 2002

I marinated 1 lb. of shrimp (the frozen, peeled and deveined kind) in a full batch of the marinade (enough for 2 people). I used dried basil, white wine vinegar, and extra garlic. I then made a seperate double batch of the marinade with a huge piece of elephant garlic which I then emulsified in the blender and then heated on the stove. I cooked the shrimp in a skillet over medium-high heat until pink and served it over angel-hair pasta with the extra sauce and some parmesan cheese. My husband raved over it and even has me passing out the recipe to his co-workers!!! Definitely a keeper!

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