Marano's E-Recipe Book - Flipbook - Page 41
Roasted Shrimp
w/Rosemary &Thyme
Serves 4 to 6 | Prep time: 10 mins | Cook time: 25 mins
Ingredients
4 tbsp. extra virgin olive oil
6 sprigs fresh thyme
3 sprigs fresh rosemary
1 1/2 lbs. extra-large shrimp (16/20),
peeled and deveined (leaving tails on)
1/4 tsp. Kosher salt, to taste
1/4 tsp. ground pepper, to taste
3 tbsp. fresh chives, finely chopped
15.5 oz. jar of Tequila Lime sauce
Directions
1. Combine olive oil, thyme, rosemary, shrimp, salt and pepper into large bowl, stir to combine. Set bowl in
refrigerator to marinate for 30 mins.
2. Meanwhile, position rack in center of oven and heat to 400°.
3. Transfer shrimp into a medium bowl, leaving sprigs behind.
4. Pour the sauce (including sprigs) into 9 by 13-inch baking dish. Bake until the oil mixture is fragrant,
about 12 minutes.
5. Add shrimp to the baking dish. Toss until well coated. Bake until pink and firm — about 8 to 10 minutes.
Remove from oven and stir in chives.
6. Heat sauce to serve as a dipping sauce.
7. Transfer shrimp onto a serving dish. Discard the herb stems.
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