Instructions: This recipe was found among a box full of handwriten recipies that were in the atic. There was not a clue as to its 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 (jumbos).

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.

A 2240 IU Vitamin C
6 mg Alcohol 0 g

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