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| 1 Tasse | Olive oil |
| 1/2 Teelöffel | Paprika |
| 1 Teelöffel | Crushed Rosemary Leaves |
| 1 | Dashes Tabasco Sauce |
| 1 | Fresh Ground Pepper(2 Taste) |
| 30 | Cloves Garlic * |
| 1 | Fresh parsley, Chopped |
| 1 | Juice Of 1 Lemon |
| 1 | Bay Leaf |
| 1/4 Teelöffel | Cayenne Pepper |
| 1 | Salt (To Taste) |
| 1 | Dashes Worcestershire Sauce |
| 1 1/2 x ca. 450 g | Shrimp (About 20 /lb) |
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* Cloves of garlic should be parboiled and peeled.
Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes.
Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. Do Not Overcook!!
Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving.
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