Ingredients
1/2
lb uncooked fresh extra-large (16 to 20 count) shrimp
1/4
cup dry white wine or nonalcoholic wine
1
tablespoon chopped fresh parsley
2
teaspoons canola oil
1/2
teaspoon dried basil leaves
1/8
teaspoon salt
2
lemon wedges
Preparation
Peel shrimp. Make shallow cut lengthwise down back of each shrimp; wash out vein. Press each shrimp flat into butterfly shape. Place shrimp in small glass or plastic bowl.
In another small bowl, mix remaining ingredients except lemon; pour over shrimp. Cover; refrigerate at least 1 hour to marinate.
Set oven control to broil. Lightly brush broiler pan rack with oil. Remove shrimp from marinade; reserve marinade. Place shrimp on rack in broiler pan.
Broil shrimp with tops about 4 inches from heat about 5 minutes, turning and brushing once with reserved marinade, until shrimp are pink. Garnish with lemon wedges and, if desired, additional chopped fresh parsley.
