extra large Black Tiger shrimp, peeled, deveined, tail portion intact
herbs de Provence
pepper to taste
chopped fresh parsley
Preheat oven to 450°F (230°C). Place halibut, scallops and shrimp in a single layer in a shallow baking dish. In a small bowl, blend wine, butter, lemon juice, lemon zest and garlic. Season mixture with herbs de Provence, salt and pepper; pour over seafood. Bake for 10 to 12 min. or until seafood is just cooked. Garnish with parsley and lemon wedges to serve.
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