Roasted Shrimp With Rosemary and Lemon
- a bunch of rosemary branches
- 1 1/2 pounds peeled shrimp
- Drizzle with olive oil
- Drizzle with lemon juice
- Lemon wedges
- Heat the oven to 500.
- Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top.
- Drizzle with olive oil and lemon juice.
- Roast, turning the shrimp once, until theyre pink all over, 10 to 15 minutes.
rosemary branches, shrimp, drizzle with olive oil, drizzle, lemon wedges
Taken from cooking.nytimes.com/recipes/1015187 (may not work)