What you’ll need:
2 pounds uncooked jumbo shrimp, peeled and deveined
1 cup olive oil (extra virgin)
2 garlic cloves, minced
4 teaspoons dried rosemary, crushed
2 teaspoons dried oregano
2 bay leaves
1 cup dry white wine
3/4 teaspoon salt
1/8 teaspoon pepper
What to do:
In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay
leaves. Cover and refrigerate for 2-4 hours.
Pour shrimp and marinade into a large deep skillet. Add wine or
broth, salt and pepper. Cover and cook over medium-low heat for
10-15 minutes or until shrimp turn pink, stirring occasionally.
Discard bay leaves. Transfer with a slotted spoon to a serving dish.
** Tip ** Put a stoneware serving dish in the oven at 350 for about a half hour and serve the shrimp in that… Not only does it sizzle, but it keeps them warm too!