3 lbs large shrimp, peeled, deveined
3 garlic cloves, thinly sliced
2 tbsp. fresh rosemary, finely chopped
2 tbsp. fresh thyme, finely chopped
1/4 cup olive oil
1 tbsp. lemon juice
salt and pepper, to taste

DIP:

8 minced garlic cloves
pinch salt
2 cups light mayonnaise
2 tbsp. lemon juice

In a medium bowl, toss together shrimp, garlic, rosemary, thyme, oil, lemon juice, salt, and pepper. Marinate 30 minutes.

In a large skillet over medium heat, add shrimp and marinade.

Sauté, turning frequently, for 5 minutes or until shrimp are opaque and cooked through. Serve with dip.

In a small bowl, combine garlic and a pinch of salt. Using the back of a spoon, scrape and press garlic against sides of bowl to make a smooth paste.

Add remaining ingredients and whisk together until combined. Wrap, refrigerate 30 minutes. Serve with shrimp.

Submitted by: Sherry Monfils