Ingredients
2 lbs large shrimp, peeled, de-veined and rinsed.
1 cup flour
8 oz black olives, drained and finely chopped
8 oz green olives, drained and finely chopped
4 oz marinated red peppers, drained and finely chopped
1 head garlic, peeled and minced
1/2 cup olive oil
1/2 lb butter
Preparation
Pre-heat oven to 350 degrees. Butterfly each shrimp and dredge in flour, place in baking dish with tail up. Sprinkle bread crumbs over shrimp. Mix garlic with the oil and drizzle mixture on top of bread crumbs. Scatter olives and peppers over each shrimp. Dot with butter. Bake 20-30 minutes until shrimp are cooked through and no longer transparent. Serve with white rice.
