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"Harry's Bar in Venice is a tiny place, enormously chic, where the customers, crowded at little round tables, are fed some of the best food in Italy." Harry's is steeped in history with a clientele that has over the years included the likes of Proust, Byron, Hemingway, Charlie Chaplin, and Orson Welles. Opinions about Harry's Bar these days vary widely, but I plan to visit there the next time I'm in Venice, regardless. Recipe from "A Treasury of Great Recipes."
- Preheat your broiler.
- Get all the ingredients for the hollandaise sauce ready to go.
- Arrange the prepared shrimp in a shallow "au gratin" dish.
- Whisk together the juice of 1/2 of a lemon, olive oil, salt, and pepper, and sprinkle mixture over the shrimp in the dish.
- Put the shrimp under the broiler for 3 minutes, then turn the shrimp and broil for 4 minutes longer.
- When shrimp have been turned and are on their last 4 minutes, make the hollandaise sauce.
- Put the egg yolks, 1 tablespoon lemon juice, salt, and Tabasco into a blender and whir on low speed.
- With blender running, gradually add the hot melted butter in a steady stream.
- If you've timed it right, the shrimp should be done: pour the hollandaise sauce over the shrimp in the dish and return it to the broiler for 2 minutes or until the top is lightly browned.
- Serve immediately.