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.

Shrimp Oil

• 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.

Finale

• 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