|Large shrimp||2 Pound, unpeeled (48 Shrimp)|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Garlic||8 Clove (40 gm), crushed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Cooked angel hair pasta||6 Cup (96 tbs) (Hot, About 3/4 Pound Uncooked Pasta)|
Peel shrimp, leaving tails intact.
Starting at tail end, cut each shrimp down the back, cutting to, but not through, underside of shrimp.
Arrange 8 shrimp, cut sides down, in each of 6 gratin dishes; set aside.
Melt margarine in a small skillet over medium heat.
Add bell pepper and garlic; saute 2 minutes.
Remove from heat; stir in wine, parsley, lemon juice, salt, and 1/4 teaspoon pepper.
Spoon wine mixture evenly over shrimp; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done.
Serving size: Complete recipe
Calories 3964 Calories from Fat 612
% Daily Value*
Total Fat 67 g102.9%
Saturated Fat 9.5 g47.4%
Trans Fat 0 g
Cholesterol 1378.9 mg459.6%
Sodium 2962.1 mg123.4%
Total Carbohydrates 551 g183.8%
Dietary Fiber 31.1 g124.4%
Sugars 23.7 g
Protein 275 g550.7%
Vitamin A 181.7% Vitamin C 432.8%
Calcium 58.4% Iron 201.3%
*Based on a 2000 Calorie diet