Bailey's shrimp PDF Print E-mail

Bailey's Shrimp

2 pounds medium-large shrimp
2 cloves garlic
Fresh parsley
1/4 cup Bailey's
Butter

Peel, devein and butterfly shrimp by running knife along back and prying open.

Melt butter in hot pan. Slice garlic thin and add to butter until garlic browns. Add parsley to taste.

Add Baileys and stir for 2 minutes. Add shrimp and cook until they begin to turn pink. Turn them over and cook for 1 minute. Serve.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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