Before we get into the ingredients or you even start thinking about what to serve this with, there is something that must be said:  DO NOT over-cook your shrimp.  The amount of time spent in the pan is more important here than the rosemary, I can assure you.  When they are opaque, they are done.  A pile of shrimp in ten minutes flat with simple, beautiful flavor. 

Prep Time:  5 Minutes
Cooking Time:  5 Minutes
Yield: 4 Servings
Ingredients:
1 Tbsp Olive Oil
2 Garlic Cloves, minced
1 Tbsp Dried Rosemary
1 Lb Medium Shrimp (I used unpeeled but you can go either way)
½ Cup Dry White Wine
Juice of 1 Lemon (plus more for serving, if desired)

Directions:
Heat oil over medium heat in a large, heavy pan.  Toss shrimp in garlic and rosemary.  Add to hot pan.  Saute for about three minutes, stirring, until shrimp curl up and turn pale pink.  Add white wine and lemon juice.  Simmer for two minutes, stirring.  Season with sea salt and a squeeze of lemon, if you like, but taste first-- because it may not be necessary.   Serve hot or cold.