Shrimp and Rosemary Croccantini
1/4 cup bacon drippings
1 clove garlic, crushed
1 sprig rosemary, plus 1/2 tsp, minced
12 large shrimp, peeled and deveined, tails removed
Freshly ground black pepper to taste
- Heat drippings and garlic in a medium skillet over medium-high heat. Fry rosemary sprig until crisp, flipping once, about 1-2 minutes.
- Using a slotted spoon, transfer rosemary to a paper towel to drain. Season shrimp with pepper, then add to skillet and fry until golden and slightly crisp, about 3-4 minutes. Flip once about halfway through.
- Using a slotted spoon, transfer shrimp to a paper towel to drain. Serve on Mini Rosemary Croccantini, with minced rosemary and freshly cracked black pepper if desired.
Original recipe found at saveur.com