Ingredients
2 pounds uncooked jumbo shrimp, peeled and deveined1 cup olive oil2 garlic cloves, minced4 teaspoons dried rosemary, crushed2 teaspoons dried oregano2 bay leaves1 cup dry white wine or chicken broth3/4 teaspoon salt1/8 teaspoon pepper
Preparation
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.
