• 36 shelled, deveined large shrimp, tails on
  • 1 tablespoons minced garlic
  • ¼ cup melted butter
  • 1 tablespoon fresh lemon juice
  • ¼ cup white wine
  • Salt and pepper to taste
  • Rosemaried Beans and Tomatoes
  • Cilantro Gremolata

Preheat broiler.

Butterfly shrimp by cutting down the center from head to tail, almost but not quite through to the other side. Combine shrimp with garlic, butter, white wine, lemon juice, salt and pepper. Allow to sit for 15 minutes.

Place under preheated broiler and cook for 5 minutes, stirring frequently or until shrimp is pink and beginning to brown.

Place a portion of Rosemaried Beans and Tomatoes in the center of warm serving plates. Place six shrimp on top and garnish with Cilantro Gremolata. Serve immediately. Serves 6.


Rosemaried Beans and Tomatoes

  • 3 cups cooked drained, Beans
  • 2 cups peeled, cored, seeded and diced ripe tomatoes
  • 1 tablespoon Minced fresh rosemary
  • 4 cloves garlic, roasted
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Combine beans, tomatoes and rosemary. Push garlic from the skins and stir into beans. Gently stir in remaining ingredients an set aside to marinate at room temperature for at least 3 hours. Serve at room temperature.


Cilantro Gremolata

  • 2 tablespoons Grated fresh lemon peel
  • 1 teaspoon grated fresh orange peel
  • ½ cup minced fresh cilantro
  • 1 teaspoon minced fresh garlic
Combine all ingredients. Cover and refrigerate until ready to serve.