Contributed by Mystwlker (AKA Gary)
These can be served as an appetizer, or as the topping for Slow Cooked Top Sirloin.
Drop tiger shrimp into an iron skillet at a setting just high enough to start to sizzle. Then, add sweet onion bits, roasted garlic and the malt vinegar. Add more margarine as needed to keep about 1/4" of oil in the skillet. Cook them in an even layer, one deep, and as those finish add more. The shrimp are dome when they are turned from gray to red all over. Dish them out and put them into a bowl.
This page last updated 02/29/2000