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Overnight Herb and Beer Shrimp
2
1
2
2
2
1
1
pounds peeled raw shrimp
1/2 cups dark beer
cloves garlic, minced
tablespoons chives, snipped
tablespoons parsley, snipped
1/2 teaspoons salt
/2 teaspoon pepper
Shredded lettuce
2
green onions, finely chopped
Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate overnight; stir
occasionally.
Drain shrimp, reserving marinade. Broil shrimp 4 inches from heat until cooked and tender (about 2
minutes on each side, less for small shrimp). Do not overcook or shrimp will become tough. Brush
occasionally with marinade.
Serve shrimp on shredded lettuce; sprinkle with chopped green onion.
Yield: 6 servings
Overnight Herb and Beer Shrimp
132
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