16 raw shrimp, cleaned, medium size
5 tbsp. French Vermouth
3 tbsp. good olive oil
4 med. garlic cloves, minced
1/2 stick butter
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. ground cumin
Salt and pepper

Combine wine, oil and garlic, add shrimp, stir, place in zipped plastic bag overnight. In morning move shrimp around in sealed bag when you think about it.

Melt butter in heavy large skillet over medium heat. Add shrimp and marinade and seasonings. Cook and stir until shrimp are pink - do not overcook. Serve immediately with rice and a tossed salad and hot rolls. This is a great dish, and easy, but only if you both like garlic.