1 1/2 pounds extra−large shrimp (16−20 per
pound) or 2 pounds medium shrimp (31−40)
1/4 cup freshly squeezed lemon juice
4 tablespoons extra−virgin olive oil
2 tablespoons chopped fresh rosemary leaves
Salt and freshly ground black pepper
Preheat broiler.
Devein shrimp without peeling by cutting the shell along the back with a pair of scissors and making a
shallow slit in the flesh with a paring knife. Place the shrimp in a shallow baking dish in which they
will fit in a single layer. Add the lemon juice, olive oil and rosemary; season with salt and black pepper.
Toss shrimp well and spread them evenly in the dish.
Broil for 5 minutes (4 for medium shrimp); turn and broil until they are pink throughout, 2 to 4
minutes more.
Before serving, toss the shrimp in the juices that will have formed, adding another light sprinkling of
salt. The best way to eat them is to put the baking dish in the middle of the table and have everybody
take one shrimp at a time, peel it and dip it into the juices in the pan.
Makes 4 generous servings.
