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Seafood >  Olive Oil Shrimp with Lemon >

 

Olive Oil Shrimp with Lemon

• Kosher salt

• 1 LB large shrimp, peeled & de-veined

• 1/2 C extra-virgin olive oil

• Juice of 1 lemon (3 TBS)

• 1/2 tsp. rosemary, fresh-chopped or dried

• Black pepper to taste

Add shrimp to a pot of salted, boiling water. Cook for two to three minutes. Drain and rinse under cold water. Peel and de-vein shrimp. Pat dry with a paper towel; place in bowl. Combine oil, juice, rosemary and pepper. Mix well and pour over shrimp. Marinate for 20-30 minutes; serve. Garnish with fresh rosemary.

 

Related Link:

Food Fare Culinary Collection: Olive Oil

 

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