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Garlic and Rosemary Shrimp

By: Southern Living magazine

"Use this recipe as either an appetizer or a main dish served over pasta. If serving over pasta, remove bay leaves."

Rate/Review | Read Reviews (30)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 pound unpeeled, medium-size fresh shrimp
2 tablespoons butter or margarine
1/4 cup extra virgin olive oil
1 bulb garlic
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

Directions

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.