Shrimp are sautéed in smoky bacon fat and served simply on grilled bread with rosemary for this popular snack at Venice, Italy's Da Fiore restaurant. This recipe first appeared in our May 2014 issue with the story Happy Hour: Bar Snacks.
- 1⁄4 cup bacon drippings
- 1 clove garlic, crushed
- 1 sprig rosemary, plus 1/2 tsp. minced
- 12 large shrimp, peeled and deveined, tails removed
- Freshly ground black pepper, to taste
- 2 (1/2"-thick) slices multigrain country bread, lightly toasted and halved