1 lb. lg. shrimp, shelled and deveined
Flour, for dredging the shrimp
2 tbsp. unsalted butter
1 tbsp. olive oil
2 tbsp. minced fresh oregano, Lemon wedges, as an accompaniment
Salt and pepper

Season the shrimp with salt and pepper. Dredge them in the flour; shaking off excess. In a skillet, heat the butter with the olive oil over moderately high heat until foam subsides. In the fat, saute the shrimp for 1 to 2 minutes on each side, or until golden and crisp and transfer them to paper towels to drain. In a bowl toss the shrimp with the oregano. Serve the shrimp with the lemon wedges.