This doesn't taste a whole lot like typical barbecue, but it's yummy nonetheless. This and the herbed wild mushrooms are both from the All Around the World Cookbook, by Sheila Lukins.
1/2 lb shrimp
1 tbs olive oil
1/2 tbs garlic
1/2 tbs fresh rosemary
1/2 tbs fresh thyme
1/4 tsp pepper
1/8 tsp cayenne
1/8 tsp salt
1 lime
Chop garlic and rosemary and separate thyme from stems. Combine shrimp, oil, garlic, rosemary, thyme, pepper, cayenne, and salt and let marinate at room temperature for 1 hour.
Heat a dry skillet over medium-high. Put shrimp in and cook 5 min per side, longer if they're really large shrimp. When cooked, brush any remaining marinade over them.
Serve with lime wedges.
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