• Juice of 1 Lemon
  • 2 TBSP Extra Virgin Olive Oil
  • 2 TBSP Minced Scallion Green and White Parts
  • 1 Cup Diced Tomatoes
  • 2 TBSP Chopped Fresh Parsley
  • 2 Drops Worcestershire Sauce
  • 1 Bay Leaf Crumbled
  • Salt and Pepper
  • 24 Large Shrimp, Peeled and Deveined
  • 1 TBSP Olive Oil
  • 8 Sprigs of Parsley
  • 8 Lemon Wedges
In a bowl mix together all the ingredients above the shrimp. Add the shrimp and toss. Cover and refrigerate for 4-6 hrs. In a large skillet, over medium high heat, add the remaining oil and heat until hot but not smoking. Remove shrimp from marinade, shaking off excess, and cook until pink, about 3 minutes. Turn shrimp, add the marinade and cook an additional 3-4 minutes. Plate shrimp, spoon on some marinade, and garnish with parsley sprig and lemon wedge.
Serves 8

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