Looking for something quick and delish for din-din? Jumbo shrimp Parmesan. Simmer jumbo shrimp, covered, that have been first shelled (I leave the tails on) deveined and butterflied (instructions on my site). Cook until shrimp are crisp-tender and make sure the marinara sauce has lots of garlic, basil and crushed chili flakes. Ladle the piping hot, cooked shrimp into individual heat-proof soup-plates. Top with cheese ( I mix fontina, mozzarella and Reggiano) and broil until the cheese is melted and looks so good you can’t stand it!

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