1/2 c. butter
4 cloves garlic
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. tarragon
1/4 tsp. pepper
1 tbsp. lemon juice
1 1/2 lb. lg. fresh shelled & deveined shrimp or 1 (24 oz.) bag frozen shelled & deveined shrimp, thawed
1/4 c. Marsala wine
1/4 c. chopped fresh parsley

Cook shrimp in boiling water until pink; drain and set aside. Melt butter in a skillet; add garlic and other spices (but not the parsley). Saute over low heat for 1 minute. Add shrimp to skillet; stir and cook for 2-3 minutes. Remove from stove; add wine. Place mixture in oven-proof dish; broil at 500 degrees for 5 minutes.

Serve in casserole, or remove to a serving platter. Garnish with parsley and lemon wedges, if desired. (May also be divided into individual casserole dishes for serving.) Serve over rice pilaf. Makes 6 servings.