3 lbs. lg. shrimp
1/2 c. butter
3/4 c. olive oil
2 c. onion, coarsely chopped
3 cloves garlic, crushed
1/4 c. fresh parsley, chopped
1 tsp. dried whole oregano
1/2 c. dry white wine (Sauterne recommended)
1/3 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 water for 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 five ingredients, stirring until bouillon is dissolved; reduce heat to low and cook 5 minutes. Pour mixture over shrimp; cover and refrigerate 2 hours. Cook fettuccine according to package direction, drain. Uncover shrimp; broil 4 inches from heat for 5 minutes on each side or until done. Serve over fettuccine. Yield: 6 servings.