Asparagus spears and saffron rice would be luxurious plate mates for these spectacular shrimp.
- Portion size 2 servings
- Credits : © CanadianLiving.com
Using kitchen scissors and starting at thickest end, make 1-1/2-inch (4 cm) long cut along back of each shrimp through shell. With sharp knife, cut through exposed meat almost but not all the way through to opposite side; pry open slightly to expose meat.
Turn over; trim off legs from underside. Place cut side up on foil-lined baking sheet; broil for about 5 minutes or until shells are pink and meat is opaque.
Meanwhile, in small saucepan, bring sherry, ginger and garlic to boil over medium heat; simmer until reduced to half.
Remove from heat; whisk in butter, 1 piece at a time, until blended. (Sauce can be prepared to this point and refrigerated in airtight container for up to 1 day; reheat to continue.) Whisk in lime juice, salt and pepper.
Peel off cut portion of shell. On each plate, stand 3 shrimp, cut side down, with tail pointing up. Serve with sauce for dipping.
Nutritional facts <b>Per serving:</b> about
- Sodium 491 mg
- Protein 35 g
- Calories 427.0
- Total fat 26 g
- Cholesterol 321 mg
- Saturated fat 15 g
- Total carbohydrate 4 g
- Iron 24.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 30.0
- Vitamin C 7.0