Rosemary Shrimp


Mod Of The Month Oct. 2011<br>Has A Heart Of Pure
Trader Group
This recipe is absolutely FANTASTIC. My father sent it to me and after rave reviews from him, we had to try it ourselves. Now, it states shrimp as the protein, but we have since revised the recipe a bit and used chicken. It is totally up to you. Some people have allergies to shellfish, so please don't be afraid to try this recipe and mix it up a bit!! It is so YUMMMY my DH insists I make it for him at least once a month!!

...and yes that is 8 cloves of garlic.

2 Tablespoons Butter
¼ cup of Extra Virgin Olive Oil
8 Garlic Cloves peeled but left whole
½ cup dry white wine
2 Tablespoons white vinegar
1 Tablespoon fresh lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons fresh rosemary chopped
1 tablespoon chopped fresh oregano or ( 1 teaspoon dried )
½ teaspoon dried crushed pepper flakes
1 pound medium shrimp peeled and deviened

Melt butter with oil in skillet over medium high heat. Add garlic cloves and sauté two minutes. Stir in wine and next eight ingredients. Watch out wine does not ignite. Cook stirring constantly for one minute. Add shrimp and cook for 5 minutes or until shrimp turn pink. Remove from heat and serve. We serve this dish over pasta. As an alternative, if you are unable to eat shrimp or are serving guests who are allergic to shellfish, it is just as excellent substituting the shrimp with chicken.