Shrimp Rosemary

Course : Seafoods
Serves: 4
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2 tablespoons olive oil
2 tablespoons clarified butter
1/3 cup onion minced
2 cloves garlic minced
1/2 teaspoon dried basil
1/2 teaspoon pepper coarsely ground
20 large shrimp -- shelled, deveined, butterflied
1/2 cup cream sherry
1/2 cup tomatoes fresh -- minced
2 tablespoons parsley minced
1 teaspoon garlic salt

Preparation / Directions:

Into a 12-inch skillet, pour olive oil to a depth of approximately 1/8-inch. Add butter and melt over medium heat. Add onion and garlic and saute until transparent. Add basil, black pepper and shrimp. Increase heat to high and saute 1 minute. Add cream sherry, tomatoes, parsley and garlic salt to taste. Swirl skillet until shrimp curl.

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