Garlic and Rosemary Shrimp

Peel shrimp (if desired, leave tails on) and devein. Set aside.

Melt butter with oil in a skillet over medium-high heat. Cut head of garlic in half crosswise, separate and peel cloves. Add to butter mixture, saute for 2 minutes. Stir in wine and rest of the ingredients. Cook, stirring constantly, for 1 minute or until thoroughly heated.

Remove bay leaves then add shrimp and cook for 5 to 6 minutes or just until shrimp turns pink. Garnish with lemon slices and rosemary sprigs. Serve over pasta.

Note: I don’t use quite as much garlic. Adjust to taste.