Gently heat the olive oil in a wide, heavy sillet.
Add all the remaining ingredients except the shrimp and parsley.
Cook very gently, stirring occasionally, for 15 minutes.
Raise heat and stir in the shrimp.
Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl.
DO NOT OVERCOOK!!
Scrape the shrimp mixture into a bowl.
Cover and allow to marinate in the refregerator for a day or so.
Sprinkle with parsley before serving.
“This was awesome and will become a permanent recipe for appetizers when entertaining!I left out the cayenne and tabasco sauce and instead used 1/2 tsp of crushed red pepper flakes.”
“Delicious, BB!! I didn’t add the Cayenne, because I thought the Tabasco heat would intensify with marinating. Didn’t- happen-so will add more next time.Made for Herb of the Month-Bay in the French Forum and for Light Suppers in Cooking Photos.”
“A friend of mine made these for a party at her home. I just about devoured the whole bowl myself! I will be making these for my Christmas Eve munchie table, if they make it to the table! Try just one … I bet you can’t stop at just one!”