Shrimp Rosemary

• olive oil
• 2 tablespoons butter, clarified
• 13 cup onion, minced
• 12 teaspoon dried basil (or 1 T. fresh basil, chopped)
• 12 teaspoon black pepper, coarsely ground
• 12 teaspoon salt
• 20 large shrimp, shelled, deveined and butterflied
• 12 cup cream sherry
• 12 cup fresh tomato, minced
• 2 tablespoons fresh parsley, minced
• garlic powder, to taste (or increase amount of fresh garlic to taste)

1. In a 12 inch skillet, pour olive oil to a depth of approximately 1/8 inch.
2. Add butter and melt over medium heat.
3. Add onion and garlic and saute until transparent.
4. Add basil, pepper and shrimp.
5. Increase heat to high and saute 1 minute.
6. Add cream sherry, tomatoes,parsley and garlic powder to taste.
7. Swirl skillet until shrimp curl.

olive oil, butter, onion, basil, black pepper, salt, shrimp, cream sherry, fresh tomato, fresh parsley, garlic

Taken from www.food.com/recipe/shrimp-rosemary-228086 (may not work)