Garlic and Rosemary Shrimp

• 1 pound Unpeeled, Medium-large Fresh Shrimp
• 2 Tablespoons Butter
• 1/4 cups Extra Virgin Olive Oil
• 1 head Garlic (or To Taste)
• 1/2 cups Dry White Wine
• 2 Tablespoons Lemon Juice
• 3 whole Dried Red Chile Peppers (not Too Large)
• 3 leaves Bay Leaves
• 1 teaspoon Salt
• 2 Tablespoons Fresh Rosemary, Chopped
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Crushed Red Pepper

1. Peel shrimp (if desired, leave tails on) and devein.
2. Set aside.
3. Melt butter with oil in a skillet over medium-high heat.
4. Cut head of garlic in half crosswise, separate and peel cloves.
5. Add to butter mixture, saute for 2 minutes.
6. Stir in wine and rest of the ingredients.
7. Cook, stirring constantly, for 1 minute or until thoroughly heated.
8. Remove bay leaves then add shrimp and cook for 5 to 6 minutes or just until shrimp turns pink.
9. Garnish with lemon slices and rosemary sprigs.
10. Serve over pasta.
11. Note: I dont use quite as much garlic.
12. Adjust to taste.

shrimp, butter, olive oil, garlic, white wine, lemon juice, red chile peppers, bay leaves, salt, fresh rosemary, oregano, red pepper

Taken from tastykitchen.com/recipes/main-courses/garlic-and-rosemary-shrimp/ (may not work)