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2014-7

K a y W a r r e n ’ s Shrimp with Lemon & Rosemary 1 cup butter, melted 1 cup fresh lemon juice 1 cup Worcestershire sauce 2 tablespoons fresh rosemary, chopped 1 tablespoon salt 1 tablespoon coarsely ground black pepper savor — guide to food & dining on the azalea coast 1 tablespoon hot sauce ¼ tablespoon red pepper, ground 4 garlic cloves, minced 3 pounds shrimp, unpeeled 2 large lemons, thinly sliced PREPARATION: Combine first nine ingredients, stirring well. Layer shrimp and lemon slices in a 3-quart dish. Pour rosemary/lemon mixture over all. Bake at 400 degrees for 25 to 30 minutes, stirring once. Be sure to have plenty of bread for dipping in the delicious broth. Makes 6 servings. 89 www.wrightsvillebeachmagazine.com WBM

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• BeachBites
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• Special Advertising Section: Health and Wellness
• Water, Wind and Waves
• Must Haves
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• Special Advertising Section: Builders Profiles
• On the Banks of Hewlett’s Creek
• Twenty Things To Do
• Flock Together
• Eat, Drink & Remember
• SAVOR: From the Back Porch
• Social Seens
• Tide Chart

2014-7
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