WEEKDAYS 1e|12c|p

Rosemary Shrimp with Almonds

Michael Symon
Servings: 5
1 to 30 min

Michael whips up another of his famous five in five meals. This one is perfect for your fourth of July party.

  • Ingredients
  • step-by-step directions
Rosemary Shrimp with Almonds
  • 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
  • Preheat grill or grillpan to medium-high.
  • 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.
  • 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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