1/4 cup olive oil
2 cloves garlic, minced
1 (16 ounce) can red shrimp
1/4 cup extra virgin olive oil
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 cup chopped fresh basil
1/2 cup chopped fresh oregano
1 (8 ounce) can pimento peppers with liquid
1/4 cup chopped fresh parsley
Warm 1 tablespoon olive oil in a small skillet over medium heat. Add garlic and saute briefly. Remove from heat, and mix with shrimp and olive oil. Rinse and drain shrimp. Remove shrimp, and place in large, ungreased resealable plastic bag. Seal bag, and place outside plastic bag in refrigerator.
Heat broiler pan to medium-high heat. Spread 1/2 cup olive oil over shrimp and shrimp, then add shrimp, pimento peppers, basil, oregano and parsley. Brush with the olive oil, then place in preheated pan.
Broil for about 2 minutes on each side. Serve hot or cold.
I needed a a rum sauce to server over banana bread pudding. This was it. It was so good I had to make a few changes. I used 1/2 cup raisins and added 1/2 c chopped celery. I also substituted 1/2 cup of the flour with whole wheat flour. I doubled the rum to 2 1/2 cups and it was delicious.
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