I wanted this to work--it sounds so delicious and I lov e the notion of sizzling the fresh rosemary in the oil, but I had two problems. First, my large shrimp were cooked in about five minutes. Second, while I thought the orange was an interesting flavor and the perfume of the rosemary was lovely, the shrimps themselves were quite bland and salt and pepper wasn't enough to bring out the flavor. Perhaps the addition of garlic and some heat? I like the rosemary part so much I'll keep trying. Thanks, Susie!
This was cool. I never considered orange juice and seafood before but with the rosemary it worked really nicely. I suggest watching the shrimp starting at about 5 minutes because mine were done in about 7 and you don't want to over cook your shrimp. Thanks for posting. :D