Ingredients
1 1/2 lbs large shrimp, shelled and deveined, tail sections left on
1 large clove of garlic, sliced thinly
1 1/2 t finely chopped rosemary
1 1/2 t fresh thyme leaves
1 1/2 T EVOO
4 oz bacon, cut into 1 1/2 in. dice
salt and pepper to taste
2 t fresh lemon juice
1/2 C chicken stock
1 1/2 T unsalted butter
Preparation
In medium bowl, toss shrimp, garlic, rosemary, thyme and oil. Set aside to marinate at room temperature for 30 minutes. Place bacon in a large skillet and place over med-high heat. Cook bacon, stirring occasionally, until almost all the fat in rendered, 6 to 7 minutes. Pour off and discard all but about 2 T of the bacon fat. Add the shrimp, marinade ingredients and salt and pepper. Saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes. Remove shrimp and bacon, and transfer to a serving dish. Add lemon juice and stock to skillet; cook stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter, cook until blended. Pour sauce over shrimp. Serve with rice.
