Title: Island Pan Barbecued Shrimp
Categories: Seafood, Appetizers
Yield: 4 Servings

1 lb Large or jumbo shrimp,
-cleaned, tails left on
2 tb Olive oil
1 tb Finely minced garlic
1 tb Chopped fresh rosemary
1 tb Chopped fresh thyme
1/2 ts Freshly ground black pepper
1/4 ts Cayenne pepper, or to taste
1/4 ts 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 medium-high heat. When skillet is hot, lay
shrimp in pan. Cook shrimp 2-4 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/tn-94q3.zip