2 pounds unpeeled, jumbo shrimps
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 cup butter or margarine, melted
1/2 tsp dried tarragon
2 Tbsp fresh lemon juice
1/2 tsp steak sauce
1/2 tsp Worcestershire sauce
1/4 tsp hot sauce
2 Tbsp chopped fresh parsley
hot cooked fettuccine
Peeled and devein shrimps; set aside.
Cook onion and garlic in butter in a large skillet over medium heat, stirring constantly 3 to 4 minutes; add tarragon and next 4 ingredients. Bring to a boil, add shrimps and cook stirring constantly 5 to 6 minutes or until shrimps turn pink. Sprinkle with parsley. Served over fettuccine.
Yield: 4 to 6 servings
