2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, crushed
1 lb Cooked shrimp
Preheat oven to 400 F. Combine olive oil, lemon juice, rosemary, salt, pepper and garlic cloves in a medium bowl. Whisk to combine. Add the shrimp to the bowl and toss to coat. Cover and refrigerate 10 minutes. Arrange shrimp on a baking sheet. Roast for 5-6 minutes or until the shrimp are heated through and rosemary has become very fragrant.
Would this go great with that rice pilaf? Hmmm!