6 tbsp. butter
2 sm. chopped onions
4 med. sized ripe tomatoes, peeled, seeded, and chopped
3/4 c. dry white wine
2 tbsp. chopped parsley
1/4 tsp. oregano
1 tsp. salt
Dash ground black pepper
1 1/2 lb. jumbo shrimp

Heat the butter in a skillet. Add the onions and fry 3 minutes until golden brown and soft. Add the tomatoes and fry for 2 minutes. Add the wine, parsley, oregano, salt, and pepper and simmer over low heat for 10 minutes.

Shell the shrimp but leave the tail intact. Remove the black vein. Add the shrimp to the sauce and cook slowly over low to moderate heat for 6 minutes.