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Bailey's shrimp

Bailey's Shrimp

2 pounds medium-large shrimp
2 cloves garlic
Fresh parsley
1/4 cup Bailey's
Butter

Peel, devein and butterfly shrimp by running knife along back and prying open.

Melt butter in hot pan. Slice garlic thin and add to butter until garlic browns. Add parsley to taste.

Add Baileys and stir for 2 minutes. Add shrimp and cook until they begin to turn pink. Turn them over and cook for 1 minute. Serve.

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Strawberry Glazed Pie

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.