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1/4 cup olive oil
generous handful fresh rosemary
1/4 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
2 lbs (16-20 count) headless shrimp, still in shells
8 cloves fresh minced garlic
splash of sherry
1/2 stick butter
1. Marinate first seven ingredients in a zippered storage bag overnight.
2. To cook, melt butter in a pan on medium heat. Transfer marinated shrimp to the pan, removing excess rosemary. Cook through until the shrimp are pink, making sure not to overcook.
3. Peel and eat.
Serve with garlic bread
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