1 Tbsp olive oil Grated zest and juice of K lemon 2 Tbsp dry white wine 1 tsp minced garlic Dash hot pepper sauce Sea salt and freshly ground pepper to taste 8–12 oz jumbo or extra-jumbo shrimp 1. Preheat the oven to 425°. 2. Put the olive oil, lemon juice and zest, wine, garlic and hot sauce in a bowl and whisk to combine. Add the shrimp, season with salt and pepper and toss to combine. Let the shrimp marinade for about 10 minutes. 3. Place the shrimp in an ovenproof skillet in a single layer and roast at 425° for 5 minutes or until the shrimp are cooked through and opaque. Don’t overcook.
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S YLE IN TH E HE RNS TO HER ROOT RETU AR T OF A ROCK STAR TH E GR EEN
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best of central Vermont | winter 2015/2016
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Published on Dec 8, 2015
Read about Sarducci's Restaurant, the Stowe Derby, Yestermorrow and more in the Winter 2015 edition of Best of Central Vermont Magazine.