Our trip to California was absolutely amazing. We visited Newport Beach and had a chance to eat some amazing Seafood. After touring the beach town, we flew to San Francisco and toured Napa Valley and Sonoma where we wined and dined the entire week. I think my pants are feeling a bit snug after the trip but it was completely worth it!
Now time to eat healthy for the week before the 4th of July. This shrimp dish was taken from Fine Cooking and serves 4. It is sure to please a crowd with its herb infused oil. Serve over a bed of rice and with a side of roasted vegetables and you have yourself a tasty and healthy dinner.
Ingredients
6 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
1-1/2 lb. extra-large shrimp (26 to 30 per lb.) peeled
1-1/2 Tbs. white wine vinegar
Salt & Pepper
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
1-1/2 lb. extra-large shrimp (26 to 30 per lb.) peeled
1-1/2 Tbs. white wine vinegar
Salt & Pepper
Heat the oven to 400 degrees. Mix the olive oil, thyme, rosemary, and 1 teaspoon of pepper in a mixing bowl. Pour mixture the mixture into a baking dish and bake for 10-12 minutes.
Add the shrimp to the dish and coat with oil. Bake the shrimp for 8-10 minutes, until pink and firm.Add the vinegar and ½ teaspoon salt and stir well. Let the shrimp cool for about 5 minutes. Serve shrimp and the sides of your choice and enjoy!
Add the shrimp to the dish and coat with oil. Bake the shrimp for 8-10 minutes, until pink and firm.Add the vinegar and ½ teaspoon salt and stir well. Let the shrimp cool for about 5 minutes. Serve shrimp and the sides of your choice and enjoy!
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