Gamberetto Antonio Gaetano -- Shrimp with Garlic and Parsley




24 to 30 lg. shrimp, uncooked, peeled, tail left in place
6 to 8 tbsp. fresh lemon juice
6 cloves garlic, crushed
2-3/4 cup fresh parsley, chopped
1/2 cup olive oil
2 tbsp. dill
Parmesan cheese
Salt and pepper to taste


Peel the shrimp, leaving the tail and last shell section in place. Devein. With a sharp knife, and starting at the top of the shrimp (vein cavity) slice down through the shrimp almost all the way through, leaving a ¼ inch uncut. Open the shrimp and flatten, butterfly fashion. Place large shrimp in a large bowl with the lemon juice, garlic, parsley and olive oil. Stir to make sure all the shrimp are coated with the mixture. Cover and refrigerate at least 4 hours, stirring occasionally.

Lightly oil a baking sheet large enough to hold all the shrimp. Add the dill to the bowl of shrimp and stir, mixing the dill in completely. Let stand 15-30 minutes. Place the shrimp on the baking sheet, tail up. You may have to flatten the shrimp a bit on the pan and bend the tail upward, however, once the shrimp begin cooking they will stiffen and hold their shape.

Place the pan in a broiler, about mid range level, and broil for about 8-10 minutes or until the shrimp are white and firm. Watch the shrimp carefully, under the broiler the shrimp can burn easily, especially the tail sections. Sprinkle with parmesan cheese before serving.

Author's Comments

This recipe has been named for it’s maker . . . Anthony, my Father. His birth name was really Gaetano Antonio. However, once he started school, in 1915, they “Americanized” it, like they did for so many children, to Anthony Guy! This is his recipe. Where he got it and from whom is lost in his memory, so we call it like it is, Shrimp Anthony Guy or Gamberetto Antonio Gaetano!

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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