Loved the concept. I poached the shrimp vs. roasting. Pot of boiling water and added lemon quarters and garlic for about 10 minutes at a simmer. Then added the shrimp (in shell) for 3 minutes. Removed shrimp and put in ice bath. Then peeled & deveined. I also sliced each shrimp in half length wise. Makes a great beach portable lunch.
Delicious and easy to prepare. Great for a warm summer night! I substituted marjoram for thyme and halved colorful grape tomatoes, served over a baby kale blend of greens. I misread and minced two cloves of garlic which fortunately was just enough for our taste! Made the whole recipe for two, enjoyed it the next day for lunch.
I just made this and it’s delish! I did tweak it some. I didn’t have fresh basil on hand and just returned from shopping so I substituted with tarragon, dill, Italian herbs ( all dried) and red pepper flakes for a little kick. I added fresh parsley as well. My children thought this was a great dish as well. Winner Winner!!!
Made this tonight exactly as written with fresh Gulf shrimp and basil from the garden. It was so fresh and subtle and beautiful. And light, healthy, and tasty! I love your magazine and your light, healthy, easy and delicious recipes. Clean but not crazy...ykwim
Amazing!!! Make sure you salt and pepper the shrimp generously. I added extra thyme and garlic and cooked longer because I had larger shrimp. Love This recipe!!! Thank you!
My oven was occupied so I sauteed the shrimp in my cast iron skillet. We liked this recipe though it was just a tad bland. Maybe I skimped on the fresh thyme. Next time I make it I'll use more salt and pepper on the shrimp. Maybe rosemary would help, too? Or not. I'd make it again. Fresh basil and heirloom tomatoes are the bomb. Mmmmm.