Shrimp Dijonnaise


1/2 c. lemon juice
1/4 c. butter, melted
2 tbs. EACH: vegetable oil,
Dijon mustard
1 tbs. worcestershire sauce
3 garlic cloves, minced
3/4 lb. uncooked large shrimp,
peeled and devined

In a large resealable plastic bag,
combine the lemon juice, butter, oil,
mustard, Worcestershire sauce and garlic.
Add shrimp; seal bag and turn to coat.
Refregerate for 4 hours, turning occasionally.
Drain and discard marinade.
Broil shrimp 4" from the heat for 4 min.
or until pink. Yield: 2 servings.