1 lb. med. shrimp or prawns, shelled and deveined
2 cloves garlic, crushed
1/2 c. white wine or broth
1 tbsp. vegetable oil
1 tbsp. fresh, or 1 tsp. dried parsley
1/4 tsp. dried oregano

In large skillet, lightly saute shrimp and garlic in oil, until shrimp are light-pink in color. Add remaining ingredients. Cover, simmer 5 to 10 minutes. (Note: the alcohol in the wine will evaporate with cooking.) Serves 4.