* 1/3 cup butter
* 1 1/2 to 2 pounds large shrimp, peeled and deveined
* 4 to 6 medium cloves garlic, crushed and minced
* 1/3 cup chopped fresh parsley
* 2 to 3 tablespoons lemon juice
* salt, to taste

PREPARATION:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and saut‚ over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4.

* 2 cups large shrimp, cooked, peeled and deveined
* romaine lettuce leaves
* 8 tomato wedges
* 2 hard cooked eggs
* black olives
* lemon wedges
* .
* Louis Dressing:
* 1 cup mayonnaise
* 2 tablespoons chopped parsley
* 2 tablespoons chili sauce
* 1 tablespoon ketchup
* 1 tablespoon Worcestershire sauce
* 1 tablespoon steak sauce

PREPARATION:
Combine all ingredients for dressing; chill until serving time. Arrange lettuce on chilled salad plates. Place shrimp on lettuce then garnish with tomato wedges, hard cooked eggs, olives and lemon wedges.

Spoon Louis Dressing over shrimp.

* 2 pounds jumbo shrimp
* 1/4 cup vegetable oil
* 2 to 3 Tbsp fresh lemon juice
* 1 bunch green onions, with a few inches of green, thinly sliced
* 1/4 cup chopped parsley
* 3 cloves garlic, finely minced
* 1 teaspoon dried basil
* 1 teaspoon dry mustard
* 1 teaspoon salt

PREPARATION:
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.
Serves 4 to 6.

* 2 pounds jumbo shrimp
* 1/4 cup vegetable oil
* 2 to 3 Tbsp fresh lemon juice
* 1 bunch green onions, with a few inches of green, thinly sliced
* 1/4 cup chopped parsley
* 3 cloves garlic, finely minced
* 1 teaspoon dried basil
* 1 teaspoon dry mustard
* 1 teaspoon salt

PREPARATION:
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.
Serves 4 to 6.

* 3 to 4 lbs medium-size fresh shrimp, peeled, deveined
* 1/4 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 1/2 cups chopped onion
* 1 cup chopped celery
* 3/4 cup chopped green onions
* 1 large green pepper, chopped
* 2 cloves garlic, minced
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 can (8 oz) tomato sauce
* 1 can (6 oz) tomato paste
* 1 cup water
* 1 1/2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon red pepper, ground
* 2 bay leaves
* 1 tablespoon lemon juice
* 2 teaspoons Worcestershire sauce
* dash hot pepper sauce
* 1 tablespoon chopped parsley
* hot cooked rice

PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.

Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.