Roasted Shrimp With Rosemary and Thyme
Ingredients:
6 tbsp extra-virgin olive oil
6 sprigs of fresh thyme
3 large sprigs of fresh rosemary,
cut in half
1 tsp freshly-ground pepper
1-½ lbs shrimp extra-large
shrimp (26-30 per pound),
peeled and deveined
1-½ tbsp white wine vinegar
Salt to taste
Preheat your oven to 400°F.
Directions:
Pour the olive oil into a 9x13-
inch baking dish. Add the thyme,
rosemary, and black pepper, then
bake it until you smell the herbs.
is should take 10-12 minutes.
Add the shrimp, then toss us-
ing tongs to coat both sides. Bake
about 8-10 minutes, until the
shrimp are pink and firm.
Add the vinegar and salt and
toss well. Let it cool at room
temperature for about 5 minutes,
then serve.
Serve the shrimp over rice, and
then make your favorite salad
drizzled with rosemary-infused
olive oil.
~ Courtesy of Jan Wilson,
Owner/Operator Curves Of
Woodland Park
23
