1/15/2019 – This recipe was inspired by the one on page 114 of our copy of Southern Living’s Heirloom Recipe Cookbook. Mary made it this date for the first time and it was GREAT. Sure to become a favorite.

2 lb. unpeeled, large raw shrimp (21/25 count)
1 Tbsp. dry white wine
1 tsp. dried dill weed
1 tsp. fresh Iemon juice
1 tsp. chopped fresh parsley
1 cup butter
1/8 tsp.salt
French bread, split lengthwise, buttered with fresh garlic and toasted
1/4 cup chopped green onions
1/8 tsp. coarsely ground pepper
2 tsp. minced garlic

1. Peel shrimp & devein.

2. Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until onions are tender. Add shrimp, wine, and next 3 ingredients; cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill weed and parsley. Spoon shrimp mixture over garlic french bread and dress with chopped green onion.