Ingredients:
* 1 1/2 lb. extra-large raw shrimp in shells
* 2 sprigs fresh rosemary
* 4 cloves garlic, crushed
* 1/4 cup olive oil
* 1/2 cup white wine
* 1/4 cup water
* 4 oz heavy cream (1/2 cup)
* 4 tbsp. butter or margarine
White pepper
Method
Shell and de-vein shrimp, reserving shells. Chop rosemary from one sprig. In food processor or blender, combine 2 of the cloves of crushed garlic, chopped rosemary and olive oil; process until spices are blended with oil. Pour marinade over shrimp and marinate for 4 hours or overnight. Prepare sauce: Simmer reserved shells in the wine and water for 10 minutes. Remove shells from stock. Continue to boil and reduce liquid to 1/4 cup. Add heavy cream, butter, the whole sprig of rosemary and 2 cloves of crushed garlic. Simmer until thickened. Strain; add pepper to taste. To cook shrimp, remove from marinade thread on skewers, and grill or broil until done, about 5 minutes per side. Spoon sauce on plate and top with cooked shrimp. If desired, garnish with another sprig of rosemary.
Notes: It's low in sodium.
Number of servings: 2
