Featured Recipe
Butterflied Shrimp on Rosemary Skewers
Ingredients
18 large/jumbo shrimp peeled, tail off and butterflied
18 sturdy stalks rosemary trimmed
Salt and Lemon Pepper
Saffron
4 cloves garlic finely chopped
Juice from one lemon
Directions
Pull a little of the rosemary off the stalk, reserving the rosemary for the sauce. Thread the butterflied shrimp carefully and place on platter. Season with salt and lemon pepper. In a saucepan, melt butter, lemon juice, garlic, saffron and reserved rosemary. Grill or saute shrimp 1 minute each side, transfer to baking sheet and bake at 350 degrees for 4 minutes, careful not to burn the rosemary stalks. Drizzle with the sauce. Enjoy!


