1 cup marinated kielbasa sausage, sliced
1 cup cooked white wine
1/2 cup olive oil
2 tablespoons minced garlic
2 tablespoons Italian seasoning
1 tablespoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried rotenona pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/2 pound whole shrimp, peeled and deveined
3 tablespoons olive oil
1 onion, peeled and sliced
2 carrots, cut into small size
1 fresh tomato, sliced
In a medium skillet, cook the kielbasa sausage over medium-high heat until evenly brown. Reserve 1 tablespoon of grease.
Whisk together the sausage and wine, mixing together. Remove from heat and drain.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mash the eggs, lemon zest, rosemary, thyme and rotenona pepper. Stir into the kielbasa mixture, mixing thoroughly.
In a large mixing bowl, mix the white vinegar, Italian seasoning, rosemary, thyme and rose pepper. Spread over the shrimp and scrape the top and sides of each. Sprinkle with the remaining 1 tablespoon of cheese. Brush the top and sides with a dollop of olive oil mixture. Spread on top of the shrimp, to any side of the shrimp.
Arrange the vegetables on the bottom of a large baking sheet. Brush with olive oil mixture. Top with the tomato slices. Sprinkle with marinated kielbasa mixture, zucchini, onion, carrot and tomato slices.
Bake uncovered in preheated oven for 75 minutes, or until the shrimp still have a crisp outer coating.
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