15 pounds large shrimp (AP), peeled and deveined, tails left on
1 1/2 cups olive oil
4 ounces garlic, finely minced
4 tablespoons dried thyme, whole
4 tablespoons dried rosemary, whole
1 tablespoon ground black pepper
1 tablespoon crushed red pepper
2 teaspoons salt
Servings: 50
1. Combine shrimp, oil, and spices. Marinate shrimp in refrigerator for 1 hour.
2. Drain. Discard excess marinade. Using a medium-high heat, cook shrimp in a single layer on a lightly oiled griddle or skillet. Cook until shrimp turn pink and are done (145°F, 4-8 minutes). Turn halfway through cooking time.
3. Garnish with lime wedges.
Shrimp can be skewered and served for a hot or cold appetizer or as an entree on a bed of seasoned rice or pasta.
1 1/2 cups olive oil
4 ounces garlic, finely minced
4 tablespoons dried thyme, whole
4 tablespoons dried rosemary, whole
1 tablespoon ground black pepper
1 tablespoon crushed red pepper
2 teaspoons salt
Servings: 50
1. Combine shrimp, oil, and spices. Marinate shrimp in refrigerator for 1 hour.
2. Drain. Discard excess marinade. Using a medium-high heat, cook shrimp in a single layer on a lightly oiled griddle or skillet. Cook until shrimp turn pink and are done (145°F, 4-8 minutes). Turn halfway through cooking time.
3. Garnish with lime wedges.
Shrimp can be skewered and served for a hot or cold appetizer or as an entree on a bed of seasoned rice or pasta.
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