Garlic and Rosemary Shrimp

I came across this recipe when looking for things to make with herbs that I grow. Although I haven't made this yet I am planning on making it soon. Recipe source: local newspaper

• Ready In: 50 mins
• Serves: 4-6
• Yields: 12 appetizer servings

Ingredients

• 3  lbs  unpeeled medium shrimp
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄4 cup olive oil
• 1  large head of garlic, the whole thing, peeled and separated into cloves
• 1  cup white wine
• 1⁄4 cup white wine vinegar
• 1⁄4 cup lemon juice
• 4  dried hot red chili peppers
• 3  bay leaves
• 3⁄4 teaspoon salt
• 1  tablespoon fresh oregano or 1  teaspoon dried oregano
• 1  tablespoon fresh rosemary or 1  teaspoon dried rosemary
• 1⁄2 teaspoon dry crushed red pepper

Directions

1. Peel shrimp, leaving tails on and set aside.
2. In a large skillet melt butter and oil over medium high heat. Add garlic cloves to butter/oil mixture and sauté for 2-4 minutes.
3. Stir in wine and next 8 ingredients (vinegar- crushed red pepper). Bring to a boil, stirring occasionally for 10 minutes or until reduced by half.
4. Add half of the shrimp cooking 5 minutes or until shrimp turns pink.
5. Remove shrimp from pan with slotted spoon and set aside.
6. Cook remaining shrimp for 5 minutes or until shrimp turns pink.
7. Strain broth.
8. Serve shrimp with strained broth, if desired.