Garlic-and-Rosemary Shrimp

Use this recipe as either an appetizer or a main dish served over pasta.

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients

• 1  pound  unpeeled, medium-size fresh shrimp
• 2  tablespoons  butter or margarine
• 1/4  cup  extra virgin olive oil
• 1  large garlic bulb
• 1/2  cup  dry white wine
• 2  tablespoons  white wine vinegar
• 1  tablespoon  lemon juice
• 3  dried red chile peppers
• 3  bay leaves
• 1  teaspoon  salt
• 2  tablespoons  chopped fresh rosemary
• 1  teaspoon  dried oregano
• 1/2  teaspoon  dried crushed red pepper
• Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

Preparation

Peel shrimp, leaving tails on; devein, if desired, and set aside.

Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.

Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.

Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.

Note: If serving over pasta, remove bay leaves.