1 pound extra large shrimp
1 pint half-and-half
1 cup olive oil
1 cup vegetable oil
1 egg yolk
Juice of 1/2 lemon
1/2 cup butter
2 cloves garlic, minced
Shrimp: Clean and devein shrimp. Soak shrimp in half-and-half
for 10 minutes. Drain and dredge in flour. Saute in oils over
medium heat for 5 minutes. Do not turn over. Remove shrimp and
place on baking sheet. Broil in preheated oven 5 minutes.
Sauce: Mix egg yolk and lemon juice in heavy saucepan. Add
half of butter and stir on low heat. Add garlic and remaining
butter. Stir briskly until butter melts and sauce thickens. Pour
over shrimp. Serve with rice or noodles.
Yield: 4 servings.
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