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Michael Symon's Rosemary Shrimp with Almonds

Rosemary Shrimp Almonds Michael Symon
A festive summer dinner in minutes!
skill level
Easy
time
1-30min
servings
5
cost
$
Contributed by :
Michael whips up another of his famous five in five meals. This one is perfect for your fourth of July party.
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ingredients
  • 1 pound Large 16-20 size Shrimp (Shelled and Deveined)
  • 1 bunch Rosemary
  • 2 cloves Garlic (sliced)
  • 1/4 cup Slivered Almonds
  • Zest and Juice of 1 Orange
  • 3 tablespoons Butter
  • Extra Virgin Olive Oil (to brush grill)
  • Salt and Freshly Ground Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat grill or grillpan to medium-high.
  • 2
    1 pound Large 16-20 size Shrimp (Shelled and Deveined)
    1 bunch Rosemary
    Extra Virgin Olive Oil (to brush grill)
    Salt and Freshly Ground Pepper
    Skewer shrimp on the rosemary stalks. Season generously with salt and pepper. Brush grill with olive oil and grill the shrimp until cooked through and pink, about 2 1/2 minutes per side.
  • 3
    3 tablespoons Butter
    2 cloves Garlic (sliced)
    1/4 cup Slivered Almonds
    Zest and Juice of 1 Orange
    In a pan over medium-high, melt the butter and then add the garlic, almonds, orange zest and juice. Add some of the rosemary, stir, and pour over the shrimp to serve.
 
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