Did I mention I’ve become a vegetarian? Fish is still on my menu so this recipe, a new one for me, will be repeated. It is a very tasty dish. I served it with Sweet Pepper Wild Rice Salad.
1-1/2 pounds large shrimp (12 to 18/pound), shelled, deveined, patted dry
1/2 cup oil, preferably olive
3 tablespoons dry sherry
3 large cloves garlic, crushed
1/2 teaspoon crumbled thyme
1/4 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper, or to taste
Lemon wedges (optional)
Arrange shrimp slightly apart in single layer in greased shallow baking dish. Mix remaining ingredients; pour over shrimp. Bake in preheated 400 degree oven, turning shrimp once, 8 minutes or just until shrimp are pink, firm and barely opaque throughout. Serve with pan juices spooned over. Makes 4 servings.