3 lbs. lg. shrimp
1/2 c. butter
3/4 c. olive oil
2 c. coarsely chopped onion
3 cloves garlic, crushed
1/4 c. chopped fresh parsley
1 tsp. dried whole oregano
1/2 c. Sauterne or other dry white wine
1/2 c. Italian salad dressing
1/4 c. water
1 tbsp. plus 1 tsp. chicken-flavored bouillon granules
Freshly ground pepper to taste
1 (8 oz.) pkg. fettuccine

Peel shrimp, leaving tails on; devein and butterfly. Place shrimp in boiling salted water 30 seconds. Drain and place in a shallow broiling pan.

Combine butter and olive oil in a large saucepan; place over medium heat until butter melts. Add onion, garlic, parsley, and oregano; cook, stirring occasionally, until onion is transparent. Add next 5 ingredients, stirring until bouillon is dissolved; reduce heat to low and cook 5 minutes. Pour mixture over shrimp; over and refrigerate 2 hours.

Cook fettuccine according to package directions; drain. Uncover shrimp; broil 4 inches from heat for 5 minutes on each side or until done. Serve over fettuccine. Serves 6.