- 1 Tbsp Olive Oil
- 2 Garlic Cloves, minced
- 1 Tbsp Dried Rosemary
- 1 Lb Medium Shrimp (I used unpeeled but you can go either way)
- ½ Cup Dry White Wine
- Juice of 1 Lemon (plus more for serving, if desired)
Heat oil over medium heat in a large, heavy pan. Toss shrimp in garlic and rosemary. Add to hot pan. Saute for about three minutes, stirring, until shrimp curl up and turn pale pink. Add white wine and lemon juice. Simmer for two minutes, stirring. Season with sea salt and a squeeze of lemon, if you like, but taste first-- because it may not be necessary. Serve hot or cold.