|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Cooked cleaned jumbo shrimp||2 Pound|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Lemon/1 tablespoon lemon juice||1⁄2 , juiced|
|Lemon slices||6 , cut in half|
Blend wine and seasonings for marinade.
Pour over shrimp and marinate for several hours or overnight.
Thoroughly drain shrimp, reserving marinade.
Melt butter in blazer pan of Oster Electric Chafing Dish at high, add reserved marinade and cook, stirring occasionally, until reduced to about 2 tablespoons.
Add shrimp and heat about 2 minutes, stirring constantly to coal shrimp.
Sprinkle on parsley and lemon juice, stir lightly.
Garnish with lemon slices around inside of blazer pan.
Place over hot water bath and keep warm at MED for serving.