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Garlic-and-Rosemary Shrimp

Yield Makes 12 appetizer servings


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

How to Make It

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

  2. Melt butter with oil in a large skillet over medium-high heat. Separate and peel garlic cloves. Add to butter mixture, and sauté 2 minutes.

  3. Stir in dry white wine and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes or until reduced by half and thoroughly heated.

  4. Add half of shrimp. Cook 5 to 6 minutes or just until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp 5 to 6 minutes or just until shrimp turn pink. Serve with warm broth.