Ingredients
| 2 lbs. | lg. fresh shrimp, unpeeled | | 1/4 cup | chopped green onions | | 2 tsp. | minced garlic | | 1 cup | butter or | | margarine, melted | | 1 tbsp. | white wine | | 1 tsp. | lemon juice | | 1/8 tsp. | salt and coarsely ground pepper | | 1 tsp. | dried whole dillweed | | 1 tsp. | chopped fresh parsley | | 2 | French rolls, split lengthwise and toasted |
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Instructions
Peel and devein shrimp. Sauté green onions and garlic in butter until onions are tender. Add shrimp, wine, lemon juice, salt and pepper. Cook over medium heat for approximately 5 minutes, stirring occasionally. Stir in dillweed and parsley. Spoon shrimp over toasted rolls and serve immediately.
Author's Comments
This may also be served over hot cooked rice instead of rolls, if desired. I added a pinch of Everglades Seafood and a touch of extra garlic.
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