Rosemary-Lemon Shrimp


Sometimes I want something delicious for a quick dinner or wonderful nibbles for a party. Rosemary-Lemon Shrimp is perfect for both occasions. The shrimp is tossed with rosemary-infused oil, minced garlic, and lemon zest for excellent flavor and then roasted to perfection. They're great for dinner with a salad, perfect for a holiday buffet, and always make excellent hors d'oeuvres.


Ingredients for Rosemary-Lemon Shrimp:


2 pounds large shrimp, cleaned with tails

3 tablespoons olive oil

1 lemon, zested

3 garlic cloves, minced

10" piece(s) fresh rosemary

kosher salt

black pepper


Time-Saving Tip: Prepare the oil up to a few hours in advance.


Let's see what we need.


We're ready to cook.



Cut the rosemary in half and place it in a small bowl. Add the olive oil and microwave for a minute and let cool for ten minutes. Combine the oil with the zest and garlic.


Pour the olive oil mixture over the shrimp and season with salt and pepper. Transfer the shrimp to a parchment-lined sheet pan and bake in a preheated 500-degree oven until the shrimp start to turn pink; this will take only 2-3 minutes. Turn the shrimp over and cooking another minute until they turn pink.

They're ready! Rosemary-Lemon Shrimp might be one of the easiest and delicious meals ever. I know once you try it, you'll be making it all of the time.


Enjoy!


Rosemary-Lemon Shrimp:


  • 2 pounds large shrimp, cleaned with tails

  • 3 tablespoons olive oil

  • 1 lemon, zested

  • 3 garlic cloves, minced

  • 10" piece(s) fresh rosemary

  • kosher salt

  • black pepper

  • Cut the rosemary in half and place it in a small bowl. Add the olive oil and microwave for a minute and let cool for ten minutes. Combine the oil with the zest and garlic.

  • Pour the olive oil mixture over the shrimp and season with salt and pepper. Transfer the shrimp to a parchment-lined sheet pan and bake in a preheated 500-degree oven until the shrimp start to turn pink; this will take only 2-3 minutes. Turn the shrimp over and cooking another minute until they turn pink. Time-Saving Tip: Prepare the oil up to a few hours in advance.


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