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Prep Time: 8 Minutes Cook Time: 27 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ideal for a cocktail buffet, these shrimp are quite flavorful without any sauce. Serve with toothpicks. Ingredients:
1/4 cup dry vermouth |
2 tablespoons chopped fresh thyme |
1 tablespoon chopped fresh marjoram |
2 tablespoons fresh lemon juice |
1 teaspoon salt |
1/2 teaspoon hot pepper sauce (such as tabasco) |
36 large shrimp, peeled and deveined (about 1 3/4 pounds) |
4 garlic cloves, minced |
1 jalapeno pepper, finely chopped |
2 tablespoons olive oil, divided |
Directions:
1. Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.
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