Broiled Shrimp with Rosemary and Garlic

By bakers_delight85

This peel-and-eat delight is a joy served right from the pan. Make sure to have plenty of crusty bread to mop up the delectable sauce and pair with a cool salad of arugula and cucumber.

Ingredients

• 1 1/2 pounds extra-large shrimp
• 1/4 cup fresh lemon juice
• 5 Tbsp. extra virgin olive oil
• 2 Tbsp. chopped fresh rosemary
• 1 Tbsp. minced garlic

Preparation

Step 1

Set broiler rack 5-6 inches from heat and preheat the broiler. Devein shrimp without peeling by cutting the shell along the back with a pair of scissors and making a shallow slit in the flesh with a paring knife. Rinse and dry well. In a shallow, large baking pan, combine shrimp, lemon juice, olive oil, rosemary, and garlic. Season generously with salt and pepper. Spread out shrimp to form a single layer. Broil for 3-5 minutes. Remove and turn shrimp. Return to broiler and cook for 2-4 minutes, or until cooked through. Toss the shrimp in the juices.