Recipe - Island Pan Barbecued Shrimp

1 pound Large or jumbo shrimp,
cleaned, tails left on
2 tablespoon Olive oil
1 tablespoon Finely minced garlic
1 tablespoon Chopped fresh rosemary
1 tablespoon Chopped fresh thyme
One half teaspoon Freshly ground black pepper
One fourth teaspoon Cayenne pepper, or to taste
One fourth teaspoon Salt
2 Fresh limes, halved
crosswise (for garnish)

Caribbeans love spicy food. This dish combines rosemary, thyme,
cayenne, black pepper and garlic. Quickly cooked in a hot skillet,
these shrimp make a great appetizer. Serve with a splash of fresh
lime juice.

1. Combine all ingredients except limes. Marinate at room temperature
for 1 hour.

2. Heat a dry skillet over mediumhigh heat. When skillet is hot, lay
shrimp in pan. Cook shrimp 24 minutes per side, depending on size.
Brush shrimp with remaining marinade before turning. Serve with lime.

Per serving: 203 calories, 9 grams fat, 172 milligrams cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip