 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is the closest to the bbq shrimp I had in New Orleans this summer! I LOVE the how the rosemary stands out! Ingredients:
4 tablespoons unsalted butter |
4 tablespoons peanut oil |
2 tablespoons garlic, chopped |
2 red chilies or 2 green chilies or 2 jalapenos, chopped |
2 tablespoons rosemary, chopped |
1 tablespoon thyme, chopped |
1 tablespoon oregano, chopped |
2 tablespoons basil, chiffonade |
1 tablespoon paprika |
1/4 tablespoon cayenne |
salt & freshly ground black pepper, to taste |
1 lemon, juice of |
20 pieces shrimp, shells on (16/20 size) |
Directions:
1. In a saute pan, heat butter and peanut oil.
2. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
3. Continue to saute for 2 minutes more.
4. Add shrimp and saute until cooked through, do not overcook.
|
|