Michael Symon's Rosemary Shrimp with Almonds
By AzWench
Rate this recipe
4.4/5
(8 Votes)
Ingredients
- 1 pound Large 16-20 size Shrimp (Shelled and Deveined)
- 1 bunch Rosemary
- 2 cloves Garlic (sliced)
- 1/4 cup Slivered Almonds
- Zest and Juice of 1 Orange
- 3 tablespoons Butter
- Extra Virgin Olive Oil (to brush grill)
- Salt and Freshly Ground Pepper
Details
Preparation
Step 1
Preheat grill or grillpan to medium-high.
Skewer shrimp on the rosemary stalks. Season generously with salt and pepper. Brush grill with olive oil and grill the shrimp until cooked through and pink, about 2 1/2 minutes per side.
In a pan over medium-high, melt the butter and then add the garlic, almonds, orange zest and juice. Add some of the rosemary, stir, and pour over the shrimp to serve.
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