FOSTER’S Restaurant

Serves 6

36- U 16-20 shrimp peeled and deveined
12 stems from rosemary
8 cloves of garlic slivered
2 Tbsp olive oil
¼ bunch rosemary
¼ bunch thyme
2 lemons
2 Tbsp butter

Strip rosemary from stems leaving skewers. Slide 3 shrimp on each rosemary skewer and lightly oil and season with salt and pepper and grill for approximately 1 minute on one side and then flip over and grill for 1 minute on the other side and set aside. In a sauté pan put the remaining oil and heat with garlic until lightly golden brown(don’t brown too darkly). Throw in rosemary and thyme and butter and season with salt and pepper. Place the shrimp skewers back in the sauté pan and squeeze the lemons and cook for an additional 2 minutes.