Garlic-and-Rosemary Shrimp

• Gluten free

• Seafood

  • 1 lb Shrimp, medium-size fresh

• Produce

  • 3 None bay leaves
  • 3 None dried red chile peppers
  • 1 None large garlic, bulb
  • 1 tsp Oregano, dried
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 2 tbsp Butter or margarine
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Red pepper, dried
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tbsp White wine vinegar

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on myrecipes.com

Description

Directions

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