ROSEMARY ROASTED SHRIMP WITH ZORA PALE ALE GLAZE
From Chef Michael Long
Rosemary Roasted Shrimp
6 each large woody rosemary sprigs. These are to be skewers so they must be long and woody.
40 each large (16/20 or larger) shrimp, peeled and de-veined, shells reserved. Small shrimp do not work.
Break rosemary into 8-inch long stalks. Strip all but very tips of leaves. Chop the leaves, no stem pieces, and reserve. Pierce each shrimp slightly with the tip of a sharp knife. Thread the shrimp onto the skewers.
Zora Pale Ale Glaze
1/3 cup olive oil
1 red onion, fine diced
4 cloves garlic, smashed and chopped
2 tablespoons red pepper flakes
1 cup honey
juice and zest of 2 lemons
4 fillets anchovy, chopped very fine
rosemary leaves (from above)
2 cups Strange Brew Zora Pale Ale
Heat oil in a pan, add onion and garlic and sweat. Add remaining ingredients and simmer 20 minutes or until reduced to a glaze.
2 cups olive oil
reserved shrimp shells
1 cup tomato juice
1 cup dry sherry
Heat oil. Add shrimp shells and simmer. Add tomato juice an sherry and simmer 30 minutes. Strain.
2 heads romaine lettuce, broken into whole inner leaves
8 ripe Roma or greenhouse tomatoes, sliced
Heat oven to 400 degrees. Place Shrimp Skewers in the oven and roast 8-10 minutes. Arrange lettuce and tomato on plate and place shrimp on top. Spoon glaze over shrimp and garnish with Shrimp Oil. Serves 8