Shrimp In Lemon-Parsley Butter

• 10-12 jumbo shrimp , peeled and deveined
• 1/2 cup butter or margarine, room temp
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon finely grated lemon peel
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon white pepper

In a small bowl, beat the butter or margarine until soft and light.

Stir in the remaining ingredients.

Place in small bowl, or roll in wax paper into a log and refrigerate until firm.

Makes 1/2 cup.

Place 1/4 cup of the Lemon Parsley butter in a skillet.

Sauté the shrimp until firm and coral.

Serve with rice; spoon butter over top.

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