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GARLIC & ROSEMARY SHRIMP (10*)

Recipe Introduction


THIS CAN BE USED AS AN APPETIZER OR A MAIN DISH SERVED OVER PASTA.





List of Ingredients



• 1 POUND UNPEELED MEDIUM SIZE FRESH SHRIMP
  
• 2 TABLESPOONS BUTTER
  
• 1/4 CUP EXTRA VIRGIN OLIVE OIL
  
• 1 LARGE GARLIC BULB
  
• 1/2 CUP DRY WHITE WINE OR CHICKEN BROTH
  
• 2 TABLESPOONS WHITE WINE VINEGAR
  
• 1 TABLESPOON LEMON JUICE
  
• LEMON SLICES AND FRESH ROSEMARY SPRIGS
  
• 3 BAY LEAVES
  
• 1 TEASPOON SALT
  
• 2 TABLESPOONS CHOPPED FRESH ROSEMARY
  
• 1 TEASPOON DRIED OREGANO
  
• 1/2 TEASPOON DRIED CRUSHED RED PEPPER FLAKES
  






Instructions



1. PEEL AND DEVEIN SHRIMP LEAVING TAILS ON, IF DESIRED, SET ASIDE.
   
   
2. MELT BUTTER WITH OIL IN A SKILLET OVER MEDIUM/HIGH HEAT.
   
   
3. CUT GARLIC BULB IN HALF CROSSWISE AND SEPARATE AND PEEL CLOVES. ADD TO BUTTER MIXTURE AND SAUTE 2 MINUTES. STIR IN WINE, WHITE WINE VINEGAR, LEMON JUICE, BAY LEAVES, SALT, ROSEMARY, DRIED OREGANO AND RED PEPPER FLAKES COOK STIRRING CONSTANTLY, 1 MINUTE OR UNTIL THOROUGHLY HEATED. ADD SHRIMP AND COOK 5 TO 6 MINUTES OR JUST UNTIL SHRIMP TURNS PINK. REMOVE BAY LEAVES AND GARNISH WITH LEMON SLICES AND ROSEMARY SPRIGS.