Ingredients
3 tbsp The Well Dressed Olive Herbes de Provence EV Olive Oil
1 clove garlic, crushed
1 tsp lemon juice, freshly squeezed
1⁄2 tsp fresh thyme leaves
1⁄4 tsp sea salt
1⁄2 tsp black pepper, freshly ground
1⁄2 lb of large shrimp, peeled and deveined (leave tails intact) – approximately 15
Directions
In a large bowl whisk together olive oil, garlic, lemon juice, thyme, salt and pepper. Add shrimp and toss to coat.
With a slotted spoon, remove the shrimp from the bowl and spread on a baking sheet in a single layer and roast in preheated oven for 5-8 minutes (size depending) or until just pink.
Hang a shrimp on the rim of the glass of Gazpacho or skewer with long wooden skewers balancing across the rim.
3 tbsp The Well Dressed Olive Herbes de Provence EV Olive Oil
1 clove garlic, crushed
1 tsp lemon juice, freshly squeezed
1⁄2 tsp fresh thyme leaves
1⁄4 tsp sea salt
1⁄2 tsp black pepper, freshly ground
1⁄2 lb of large shrimp, peeled and deveined (leave tails intact) – approximately 15
Directions
In a large bowl whisk together olive oil, garlic, lemon juice, thyme, salt and pepper. Add shrimp and toss to coat.
With a slotted spoon, remove the shrimp from the bowl and spread on a baking sheet in a single layer and roast in preheated oven for 5-8 minutes (size depending) or until just pink.
Hang a shrimp on the rim of the glass of Gazpacho or skewer with long wooden skewers balancing across the rim.