Ingredients
1 pound medium shrimp, peeled & deveined
1 large or 2 small cloves garlic, minced
1 tsp crushed red chili pepper (+/- to taste)
1/2 tsp chopped fresh thyme
1/2 tsp salt
Pinch of oregano
juice of 1/2 lemon
1-1/2 sticks butter
2 Tbs olive oil
4 crusty Portuguese or French rolls, heated
Preparation
Sauté shrimp in hot olive oil with chili pepper till almost done. Reduce heat and add lemon juice first, then other ingredients. Heat until butter is melted & hot. Cut a pocket into each roll, by sticking a knife into one end & slicing the inside only. Press the inside open with fingers & stuff each “pocket” w/ 1/4 of the shrimp. Pour remaining butter in to ramekins for dipping.
