 Roast Shrimp with Orange and Rosemary (P2)
Roast Shrimp with Orange and Rosemary (P2)
3 TB extra-virgin olive oil
1 teaspoon minced fresh rosemary leaves or
1/2 teaspoon dried rosemary
1 ½ to 2 lbs shrimp, (20-30 pound range)
peeled, rinsed, and dried
1/2 cup freshly squeezed orange juice
Zest of 1 orange, finely minced
Salt and pepper to taste
Preheat oven to 450 F. When it is hot, warm 2 TB of the olive oil in a 9 by 13 inch baking pan, then add rosemary; return to the oven until rosemary begins to sizzle.
Add the shrimp, then sprinkle w/ the orange juice and zest, the salt and pepper, and remaining olive oil. Roast until shrimp turns pink, about 10 minutes. | 
05-05-2007
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