Rosemary and Garlic Shrimp
1 lb. Medium shrimp, unpeeled and rinsed
� cup Olive Oil
2 tbsp Butter
1 Head of Garlic, separated into cloves
2 Bay leaves
3 tbsp Arp Rosemary, fresh with stems removed
� tsp crushed red pepper flakes
� cup White Wine
2 tbsp White Wine vinegar
2 tbsp Lemon Juice
Pinch of Nutmeg
Salt and Pepper to taste

Heat oil and butter in 12 in saut� pan. Add garlic and cook for 2 minutes over medium heat. Add bay leaves and shrimp and continue to cook stirring constantly. Add the rest of the ingredients except the salt, pepper, and nutmeg and cook for about 5 minutes more until shrimp are cooked through. Remove to a serving dish and season with salt, pepper, and nutmeg. Peel at the table with some lemon wedges.

Rosemary Cheddar Crackers
1 � cups Cheddar Cheese, shredded
� cup Butter, softened
1 cup AP Flour
� tsp. Salt
� tsp. Cayenne Pepper
1 � cups Corn Flakes, crushed
� cup almonds, finely chopped
� cup Arp Rosemary, chopped

Combine cheese and butter in food processor and pulse until blended. Add flour, salt, paprika, and rosemary and blend until it forms a ball. Add cereal and almonds and blend. Shape mixture into 1- inch balls and place onto parchment covered baking sheets. Flatten each ball with fork and bake at 350 degrees for 12 to 14 minutes.