Thyme Roasted Shrimp

Thyme Roasted Shrimp

  • 1/4 cup olive oil
  • 12 sprigs thyme
  • 2 whole cloves garlic, peeled
  • 2 pounds large shrimp, (about 18 per pound), peeled and deveined
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. Pour olive oil into a 9-by-13-inch baking dish or similarly sized roasting pan.
  2. Add thyme sprigs and garlic to the dish. Set the dish in the oven and preheat the oven to 450 degrees for 15 to 20 minutes.
  3. Lay shrimp over the thyme and garlic, then roast until pink and firm, about 8 minutes for medium shrimp (about 30 per pound) or 10 minutes for large shrimp (about 18 per pound), tossing gently two or three times.
  4. Remove baking dish from the oven, and stir in vinegar, salt, and pepper. Serve.

Variation: To make Rosemary-Roasted Shrimp, substitute 5 rosemary sprigs for the thyme, and 2 tablespoons white wine vinegar for the balsamic.

Tonight, serving over a bed of fettuccini (twice cooked – once cooked al dente I re-cooked it with olive oil and crushed garlic and fresh cracked peppercorn), fresh garden salad and fruit compote.

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