Shrimp With Garlic And Rosemary

Ingredients

Instructions

1 1/2 lb. large shrimp, shelled and deveined
2 medium cloves garlic, minced
3 tbls. olive oil
1/4 tsp. ground pepper
3 tbls. olive oil
12 sprigs of fresh rosemary
1 tbls. plus 1 tsp. unsalted butter
1/2 c. dry vermouth

In a large shallow bowl, combine shrimp, garlic, olive oil and pepper. Toss well. Lightly crush 8 sprigs of rosemary with your hand, add to the shrimp and toss again. Cover with plastic and marinate in the refrigerator for at least 8 hours or overnight.

In a large heavy skillet, melt the butter over high heat. When the foam subsides, add the shrimp and the marinade and saute’, tossing frequently until slightly pink, about 2 minutes. Reduce the heat to moderate, cover and cook until the shrimp are opaque throughout, about 3 minutes. With a slotted spoon, transfer the shrimp to a bowl. Discard the rosemary sprigs.

Pour the vermouth into the skillet and boil over high heat, stirring frequently, until it reduces to a moderately thick glaze, about 3 minutes. Return the shrimp to the pan along with any accumulated juices and toss in the glaze until evenly coated and heated through, about 1 minute.

Spoon the shrimp onto a warmed platter and garnish with remaining 4 sprigs of rosemary.