Rosemary-Orange Shrimp with Almonds

When I saw Michael Symon make this recipe on The Chew, I was a bit mesmerized by it.  Pairing shrimp with the brightness of orange juice and the earthiness of rosemary sounded like a natural marriage . . . but the almonds?  The almonds really enticed me.  

This dish just works.  Bon Appetit!

Rosemary-Orange Shrimp with Almonds
Source:  Michael Symon's recipe, featured on www.thechew.com 

Ingredients:
1 pound large peeled and de-veined shrimp (15-20)
1 bunch of fresh rosemary
2 cloves garlic, roughly chopped
1/4 cup slivered almonds 
zest and juice of one orange
3 T. butter
extra virgin olive oil
S & P

The Process:
Preheat the outside grill or indoor grill pan on medium-high.  Skewer 3-4 shrimp on each rosemary stalk.  You have to skewer the shrimp carefully; make sure you spear the rosemary through the thickest part of the shrimp.  Season the shrimp generously with S & P.

Grill the shrimp skewers for about two minutes a side until the shrimp are perky, pink, and a bit golden brown.  

In a pan on the stove over medium-high, melt the butter.  Once the butter has melted and is a little bubbly, add in the garlic, orange juice, orange zest, and almonds.  Cook everything together for a few minutes until the almonds begin to brown up and become toasty. 

Serve the almond-orange mixture on top of the grilled shrimp skewers.  We served them alongside a simple brown rice dish with corn, chopped tomato, and black beans.

The golden nuttiness from the buttered almonds is divine with the grilled shrimp.  The rosemary "skewers" add such a fun touch to the whole dish, and their woody flavor sings right through when the shrimp are grilled.  The orange juice is a natural addition to add just the right amount of acidity to your tastebuds. 

Mmm, enjoy.