Michael Symon's Rosemary Shrimp with Almonds
A Shrimp Dish With Unexpected Flavor
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Preheat grill or grillpan to medium-high.
Skewer shrimp on the rosemary stalks. Season generously with salt and pepper. Brush grill with olive oil and grill the shrimp until cooked through and pink, about 2 1/2 minutes per side.
In a pan over medium-high, melt the butter and then add the garlic, almonds, orange zest and juice. Add some of the rosemary, stir, and pour over the shrimp to serve.
Recipe courtesy The Chew.