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Shape! C64 by Tesko [web]

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 Y0p!  Those gentlemen at Tesko are here to piss you off again with
 a new release....

 Shape C64 edition!!

 Coded by that fine gentleman himself, "The Magic Roundabout" (TMR to you cocksmoker)

 Original Graphics by the legendary "HOTWiRE", the ladies man.

 Original Concept goes to Majic Mushroom, so blame that guy.

 So, anyone want to do any more conversions? Spectrum anybody?

 You know you love us, and everything we do.  We know that you are just being
 playful when you give us all that shit and parcel bombs.  We can just tell.

 Thats all for this time, cos I don't think you deserve any better.

 Back in your box goddamit.

 Tesko - Bigger than Jesus.

 * Tesko Home Cooking Division							      *

 This time we bring you something savoury, courtesy of the fine chaps at THCD.

 Garlicky Shrimp with Yellow Rice
 Serves 6

 This easy shrimp wrap is based on a Spanish tapa, one of the "little dishes" served
 in bars throughout Spain, enjoyed with a predinner glass of sherry. The shrimp are
 ready in minutes, and the spicy, garlicky juices become a sauce for the rice.

 Suggested wrappers: Armenian lavash or eight-inch flour tortillas 
 3/4 cup olive oil 
 1/4 cup coarsely chopped garlic 
 1 tablespoon paprika 
 1/4 to 1/2 teaspoon dried red pepper flakes 
 1 1/2 pounds medium shrimp, peeled and deveined 
 Salt and freshly ground black pepper 
 1/4 cup chopped fresh parsley 
 3 plum tomatoes, cored, seeded, and diced 
 3 tablespoons sliced pimiento-stuffed green olives 
 One 5-ounce package yellow rice, cooked according to directions, hot 

 Heat the olive oil in a large sauté pan or skillet over medium heat. Add the garlic,
 and sauté  for 1 minute, stirring constantly, or until the garlic has begun to brown.
 Add the paprika and  red pepper flakes, and sauté for 30 seconds.
 Raise the heat to medium high, and add the shrimp.  sauté for 2 to 3 minutes, or until
 the shrimp have turned pink. Season with salt and pepper to  taste, and stir in
 the parsley.

 Stir the tomatoes and olives into the rice.

 Place the wrappers on a counter, and spoon a portion of rice on one edge of each,
 leaving a 1 1/2-inch border on both sides. Tuck the sides over the filling, and
 roll wrappers firmly but gently, beginning with the filled edge. Cut in half on the
 diagonal, and serve immediately.

 NOTE: The rice can be prepared up to a day in advance and refrigerated, tightly covered
 with plastic wrap. Reheat it in a microwave oven or over low heat.
 Enjoy your meal!


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