Heat oil in a saute pan over medium heat, toss in garlic and rosemary for about one minute.
Add rest of ingredients and stir for three minutes. Shrimp should turn pink and the shells should start to crisp up before being flipped. Cover and reduce heat to low for 5 minutes.
Once cooked, remove rosemary sprigs and chile pepper.
Serving Suggestions: Serve with lemon wedge to squeeze over the top.