Shrimp Georgie Porgie

Yield: Makes 6 to 8 servings

Ingredients

• 1/2  cup  olive oil, divided
• 45  garlic cloves (about 4 heads)
• 3  pounds  unpeeled, large fresh shrimp
• 1/4  cup  butter, melted
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  liquid shrimp-and-crab boil seasoning
• 2  tablespoons  freshly ground black pepper
• 2  teaspoons  salt
• 2  teaspoons  ground red pepper
• 3/4  teaspoon  dried oregano
• 3/4  teaspoon  dried rosemary
• 3  bay leaves
• French baguette or rustic bread, sliced

Preparation

Combine 1/4 cup oil and garlic in a 13- x 9-inch baking dish. Bake at 350° for 30 minutes or until garlic is lightly browned.

Meanwhile, combine remaining 1/4 cup olive oil, shrimp, and next 8 ingredients in a large zip-top freezer bag; seal and shake to coat. Add shrimp mixture and bay leaves to baking dish, and toss to coat. Bake 20 more minutes or until shrimp turn pink, stirring once. Serve with bread.

Pour 2002 Carl Graff Kabinett Piesporter Michelsberg. Fruity, with a hint of sweetness, this German Riesling pairs well with slightly stronger or spicier dishes.