Page 63 - Waves June

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ello to everyone. Hope the weather is Serve in pan with French bread to sop the sauce. (as I
to your liking. Finally! Bunny has a rec- said, this is a very casual affair)
ipe that is fitting for the season. I have
H so many summer recipes, it was hard Toss a salad for a side and you have an EASY
to decide what recipe to write about. Well, I didn’t winner.
have to decide. I grabbed some recipes and this one
dropped to the floor. I picked it up and said, perfect Please enjoy, I have had no complaints on this one,
choice. (True!!) And one that is so easy and won- and it’s easy clean up. Especially if everyone else does
derful. A very casual dish for outdoor entertaining. it for you since you cooked!!
Here it is:

Kelly’s Beach Shrimp
Ingredients

• 3 pounds unpeeled shrimp (use your wise judge-
ment on how much for the crowd you will have)
• 2 garlic cloves minced
• ¼ cup fresh parsley chopped
• 1 ½ tablespoons freshly ground pepper
• 2 lemons to squeeze and one to slice
• ½ cup butter, cut up

Directions
Place first four ingredients in a 13 x 9 inch
baking dish, tossing to coat. Squeeze juice from 2
lemons over shrimp mixture
and stir. Then cover with
lemon rings. Sprinkle with
parsley. Dot with the cut up

butter. Bake at 375 degrees
for 25 minutes, stirring after H a p p y Tr a i l s ,
Bunny
15 minutes.
Waves Magazine | June 2019 Issue | 63