Garlic-And-Rosemary Shrimp

• 1 pound unpeeled, medium-size fresh shrimp
• 2 tablespoons butter or margarine
• 1/4 cup extra virgin olive oil
• 1 large garlic bulb
• 1/2 cup dry white wine
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 3 dried red chile peppers
• 3 bay leaves
• 1 teaspoon salt
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon dried crushed red pepper
• Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

1. Peel shrimp, leaving tails on; devein, if desired, and set aside.
2. Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.
3. Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
4. Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.
5. Note: If serving over pasta, remove bay leaves.

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

Taken from www.myrecipes.com/recipe/garlic-and-rosemary-shrimp (may not work)