Vampire-Slappin' Garlic and Rosemary Shrimp

Vampire-Slappin' Garlic and Rosemary Shrimp

by Gary Gee

2 pounds large fresh shrimp, peeled and deveined, tails intact

1 large head garlic, peeled, cloves separated and lightly crushed

¼ cup butter

¼ cup extra-virgin olive oil

1 cup dry white wine

¼ cup white wine vinegar

¼ cup lemon juice

3 bay leaves

1 teaspoon Slap Ya Mama Original Cajun Seasoning

1 Tablespoon chopped fresh rosemary

1 Tablespoon fresh oregano OR

1 teaspoon dried oregano

½ teaspoon dried crushed red pepper

Melt butter with oil over medium heat. Add garlic and sauté about 2 minutes, until slightly fragrant, but not brown. Stir in wine and next 7 ingredients; bring to a boil. Continue to boil, stirring occasionally, 8 to 10 minutes or until reduced by half.

Add half of the shrimp. Cook 5 to 6 minutes or until shrimp just turn pink, turning to cook evenly. Remove with a slotted spoon. Bring liquid back to a boil and cook remaining shrimp, about 5 to 6 minutes or until shrimp just turn pink. Remove with a slotted spoon. Bring remaining liquid to a boil over medium heat; cook 2 minutes until slightly thickened.

To serve, arrange shrimp in a shallow bowl. Remove and discard bay leaves; pour sauce over shrimp. Garnish with fresh parsley and rosemary, if desired.