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  • Shrimp Renato

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    Shrimp Renato
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 12 x Jumbo shrimp, peeled, deveined
    • 1/2 c. Lemon juice
    • 1/4 lb Butter, melted
    •     Salt & pepper to taste
    • 1/4 tsp Oregano
    • 1 dsh Accent
    • 1/4 c. Brandy
    • 1/4 c. Sweet white wine
    • 12 slc Prosciutto Ham, thin, (cut to size of a shrimp)
    • 12 slc Mozzarella cheese, thin, (cut to size of a shrimp)

    Directions

    1. 1. Remove shell from shrimp, leaving on tail.De vein & slice the underside lengthwise almost to the vein. Leaving the `hinge' intact, spread shrimp open & flatten to create a butterfly shape. Place the butterflied shrimp in a broiler pan.
    2. 2. Mix together the lemon juice & melted butter & pour over the shrimp.
    3. Season with pepper, salt, oregano & Accent. Broil shrimp on both sides till they are light brown & crisp. Remove from broiler.
    4. 3. Combine brandy and wine. Place a piece of ham & a piece of cheese over each shrimp. Pour the brandy/wine mix over the shrimp. Return to the broiler till the cheese is melted. Serve.
    5. SABATINO'S
    6. WINE: BOLLA SOAVE

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