rosemary marinade, im-
birch and pepper, coupled with soy sauce and lemon, gives the shrimp an unusually delicious
canine taste. And as a side dish for shrimp, serve baked cherry tomatoes.
1. Wash and dry rosemary. Remove the leaves from the branches, leaving only 2-3 cm on top. 2. Wash hot pepper, cut in half, remove the core. Rinse the peppers with cold water, thinly slice into half rings. Peel the ginger, grate on a coarse grater. Place pepper, ginger and rosemary leaves in a wide bowl. Add soy sauce, lemon juice and honey. To stir thoroughly. 3. Put the shrimp in a bowl, shake so that they are covered with marinade on all sides. Cover the bowl with cling film. Marinate in a warm place for 1 hour, shaking the bowl from time to time. 4. Remove the shrimp from the marinade; save the marinade. Thread 3 shrimp onto each sprig of rosemary, piercing them through the groove on the back. 5. Wash the tomatoes and put in a heat-resistant container. Add reserved marinade. Put in an oven preheated to 200ºС for 5 minutes. 6. Heat the vegetable oil strongly in a frying pan, fry the shrimp in it, for 1.5 minutes. from each side. Transfer first to paper napkins to glass the oil, then to a dish. Arrange the roasted tomatoes on the same dish.