Garlic-and-Rosemary Shrimp

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

Yield: 4 servings
Recipe from Southern Living

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  • 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


  1. Peel shrimp, leaving tails on; devein, if desired, and set aside.
  2. 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.
  3. Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
  4. Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.
  5. Note: If serving over pasta, remove bay leaves.
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