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Garlic-and-Rosemary Shrimp

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

Makes 4 servings

Prep: 20 min., Cook: 10 min.

  • 1 pound unpeeled medium-size fresh shrimp
  • 2 tablespoons butter or margarine
  • ¼ cup extra-virgin olive oil
  • 1 large garlic bulb
  • ½ cup dry white wine
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon dried crushed red pepper
  • 3 dried red chile peppers
  • 3 bay leaves

Garnishes:

  • lemon slices
  • red chile peppers
  • fresh rosemary sprigs

Instructions

  • Peel shrimp, leaving tails on; devein, if desired, and set aside.
  • Melt butter with oil in a large skillet over medium-high heat.
  • Cut garlic bulb in half crosswise; separate and peel cloves.
  • Add to butter mixture, and sauté 2 minutes.
  • Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
  • Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink.
  • Garnish, if desired.

Notes & Wine Advice

If serving over pasta, remove and discard bay leaves.
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Course; Fish