dina merril's rosemary shrimp
molly o'neill's ny cookbook, adapted

1 1/3 1/3 1/3 2 2 - -	lb c c c T clv	medium shrimp, cooked lemon juice dry white wine olive oil dried rosemary garlic, thru press salt to taste pepper to taste	mix and marinate in icebox for several hours or overnight
let warm to room temperature, if desired serve over bed of shredded lettuce, with crusty french bread on the side