Overnight Herb and Beer Shrimp
2 pounds peeled raw shrimp
1 1/2 cups dark beer
2 cloves garlic, minced
2 tablespoons chives, snipped
2 tablespoons parsley, snipped
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 green onions, finely chopped
Combine all ingredients except lettuce and green onions in a bowl. Cover,
Refrigerate overnight; stir occasionally.
Drain shrimp, reserving marinade. Broil shrimp 4 inches from heat until cooked
and tender (about 2 minutes on each side, less for small shrimp). Do not
overcook or shrimp will become tough. Brush occasionally with marinade.
Serve shrimp on shredded lettuce; sprinkle with chopped green onion.
Yield: 6 servings