Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Shrimp (16-20 per pound),
-shell devaine and butterfly
1 1/2 lb Linguine
2 c Heavy cream
4 oz Softened butter
3 tb Fresh parsley, chopped
White pepper, to taste
Salt, to taste
2 tb Chives, for garnish.
8 tb Grand Marnier liquor

This recipe was found among a box full of handwriten recipies that
were in the atic. There was not a clue as to it's origin. However,
after kitchen testing, this jewel has been placed in the gourmet
section. Gooood, goood, gooood!!!!!

Shell, butterfly and devaine 2 pounds of 16-20 to pound shrimp
(jumbo's). Place 2 tbsp salt and 4 quarts of water in a large saucepa
and bring to a gental boil. Add shrimp and boil for only 2 minutes.
Remove shrimp from water. In the same water, add linguine and cook
to the "al dente" (to the trooth) stage. For dry packaged pasta this
should be about 5 to 6 minutes. Drain and add 4 tbsp of butter to
coat pasta to prevent it from sticking together. Set over hot water
to retain heat.

Add 2 cups heavy cream to a skillet and stirring constantly, bring to
a boil. Add white pepper, 8 tbsp Grand Marnier Liqueur, 4 tbsp
butter. Continue to stir until mixture thickens to a sauce stage.

Place linguine in center of serving dish ringed with 6 to 8 shrimp.
Spoon thickened sauce around outside of plate, covering shrimp.
Garnish with chives placed in center of linguine.

Served with buttered and toasted thick sourdough garlic bread and
Golden Chablis wine, this is a menu worthy of presenting to someone
very special.

Nutrition (per serving): 974 calories

Saturated fat 29 g Total Fat 48 g (44% of calories) Protein 48 g
(20% of calories) Carbohydrates
87 g (36% of calories)

Cholesterol 445 mg Sodium 598 mg Fiber 0 g Iron 6 mg
Vitamin A 2240 IU Vitamin C
6 mg Alcohol 0 g

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