2 whole cloves
large shrimp, (about 18 per pound), peeled and deveined
ground black pepper
- Pour olive oil into a 9-by-13-inch baking dish or similarly sized roasting pan.
- Add thyme sprigs and garlic to the dish. Set the dish in the oven and preheat the oven to 450 degrees for 15 to 20 minutes.
- Lay shrimp over the thyme and garlic, then roast until pink and firm, about 8 minutes for medium shrimp (about 30 per pound) or 10 minutes for large shrimp (about 18 per pound), tossing gently two or three times.
- Remove baking dish from the oven, and stir in vinegar, salt, and pepper. Serve.
Variation: To make Rosemary-Roasted Shrimp, substitute 5 rosemary sprigs for the thyme, and 2 tablespoons white wine vinegar for the balsamic.
From “Cooking Know-How”
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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