1 lb. lg. shrimp
3/4 c. olive oil
1/4 c. white wine
1/4 tsp. salt
1 tbsp. parsley
1 tsp. oregano
1 tsp. red pepper flakes
1/2 tsp. pepper
3 tbsp. chopped garlic

Shell and devein shrimp, leaving shell on tail section. Rinse and dry. Mix all ingredients in a bowl that is deep enough to permit oil to cover shrimp. Marinate in refrigerator 3 or more hours.

Spread in shallow broiler-proof pan. Pour off any excess oil. Broil about 6 inches from flame until just pink. Turn shrimp. Broil until second side is pink.