Roxy
Starter
SHRIMP OREGANATA:
2 cups FRENCH'S French Fried Onions
4 tsp. lemon juice
3/4 tsp. dried oregano
3 cloves garlic, minced
1-1/2 lbs. jumbo shrimp, butterflied
2 T.. melted butter
DIRECTIONS:
1. CRUSH French Fried Onions in plastic bag with hands or rolling pin. Add lemon juice, oregano and garlic; toss to combine.
2. ARRANGE shrimp in a greased baking dish. Spoon about 1 rounded tsp. crumb mixture into each butterflied shrimp.
3. DRIZZLE shrimp with butter.
4. BAKE at 400°F for 12 min. or until shrimp turn pink.
Tips: To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through. Open shrimp flat to "butterfly".
2 cups FRENCH'S French Fried Onions
4 tsp. lemon juice
3/4 tsp. dried oregano
3 cloves garlic, minced
1-1/2 lbs. jumbo shrimp, butterflied
2 T.. melted butter
DIRECTIONS:
1. CRUSH French Fried Onions in plastic bag with hands or rolling pin. Add lemon juice, oregano and garlic; toss to combine.
2. ARRANGE shrimp in a greased baking dish. Spoon about 1 rounded tsp. crumb mixture into each butterflied shrimp.
3. DRIZZLE shrimp with butter.
4. BAKE at 400°F for 12 min. or until shrimp turn pink.
Tips: To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through. Open shrimp flat to "butterfly".