Unfortunately, I've got no pictures of this meal -- but we can flash back to 1990 and relive the glory that was Extreme. Shred, Nuno! Shred!
- 1 1/2 lb. large shrimp (preferably peel & eat)
- 1/3 c. olive oil
- 3 sprigs fresh rosemary
- 6 springs fresh thyme
- salt & ground pepper
- 1 1/2 tbsp. white wine vinegar
Preheat oven to 400. Add oil to a baking pan. Add thyme, rosemary, and 1 tsp. pepper. Stir to coat herbs. Bake in the oven for 10 minutes or until fragrant. (Your kitchen will smell fantastic, by the way.)
Remove pan from oven. Add shrimp. Stir to coat. Bake for 8-10 minutes or until shrimp are pink and firm.
Sprinkle cooked shrimp with salt. Add vinegar and stir to coat again. Let stand for 5 minutes.
Serve with crusty bread. Reserve liquid for dipping.
That's it. Chow down.
