Busters Recipes

Garlic Rosemary Shrimp

3 pounds unpeeled, medium-size fresh shrimp 1/4 cup margarine or butter
1/4 cup olive oil
1 garlic head, cloves peeled and separated
1 cup water
1/4 cup wine vinegar
1/4 cup lemon juice
1 tsp. freshly ground black pepper
3 bay leaves
3/4 teaspoon salt
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Peel shrimp, leaving tails on; devein, and set aside. Melt the butter with oil in a large skillet over medium-high heat. Add the garlic to butter/oil mixture, and sauté for 2-3 mins. Stir in the water and next
8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 mins until reduced by half. Add half of the shrimp. Cook 5 to 6 mins until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp. Serve the shrimp with broth from the pan. Makes 12 appetizer