Don’t bother peeling the shrimp for an everyday meal — just team them with coleslaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. From Bon Appétit.
Melt butter in heavy medium skillet over high heat.
Add garlic, rosemary and cayenne pepper and stir 30 seconds.
Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes.
Add shrimp to sauce.
Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled.
Serve shrimp with toast.
Makes 2 servings; can be doubled.
