Things You'll Need:
- 1 1/2 pounds extra-large shrimp
- 2 springs fresh rosemary
- 4 cloves garlic, crushed
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 cup water
- 1/2 cup whipping
- 1/4 cup butter or margarine
- White pepper
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Step 1
Peel and devein shrimp, reserving shells. Rinse shrimp; pat dry with paper towels. Chop rosemary from 1 spring.
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Step 2
For marinade, in a food processor or blender combine the chopped rosemary, half of the crushed garlic, and olive oil; cover and process or blend until spices are mixed with the oil. Place shrimp in a reseal able plastic bag and pour marinade over. Seal bag; turn to coat shrimp. Marinate in the refrigerator for four hours to overnight.
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Step 3
For sauce, in a small saucepan combine wine and the water. Add reserved shrimp shells. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove and discard shrimp shells. Continue to boil until liquid is reduced to 1/4 cup. Stir in whipping cream, butter, the remaining rosemary spring, and the remaining crushed garlic. Simmer until thickened. Strain; add white pepper to taste.
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Step 4
Preheat broiler. Drain shrimp, discarding marinade. Thread shrimp on skewers, leaving 1/4-inch space between shrimp. Place skewers on the rack of an unheated broiler pan. Broil 4 to 5 inches from heat about 10 minutes or until shrimp are opaque, turning once. Spoon sauce on a plate and top with cooked shrimp.
