1 pound medium shrimp, peeled with tails on and deveined
Rosemary sprigs for garnish
Instructions
Melt the butter with the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Stir in the wine or stock, vinegar and juice, cooking 1 minute longer. Add the bay leaves, salt, rosemary, oregano and crushed pepper. Cook 2 minutes, stirring constantly.
Add the shrimp and cook 4 minutes or just until shrimp turn pink. Remove the bay leaves and discard. Garnish with the rosemary sprigs and serve as an appetizer or over hot cooked pasta.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/remember-rosemary/