Adapted from Fine Cooking magazine, Fall 2011.
1/4 cup extra virgin olive oil
3 large fresh rosemary sprigs, halved crosswise
3 fresh tarragon springs
1 1/2 pounds wild shrimp, peeled and deveined, rinsed and patted dry with paper towels
freshly ground black pepper
NOTE: The original recipe calls for the addition of 1 1/2 Tbsp white wine vinegar after the shrimp is cooked. I left it out, but if you need a little extra kick, you can add it in.
- Preheat oven to 400 degrees F.
- Place olive oil, herbs, and 1 tsp pepper in a 9x13-inch baking dish. Bake for 10-12 minutes or until fragrant.
- Carefully remove dish from oven and add shrimp. Using tongs, toss shrimp with oil mixture until coated. Return to the oven and bake 8-10 minutes or until the shrimp are cooked through.
- Remove from oven and season with sea salt and pepper to taste. Serve warm.
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