1 lb. med. shrimp
1/4 c. butter, salted
3 oz. oil
1 c. onion, chopped fine
2 cloves garlic, chopped fine
2 tbsp. parsley, chopped
1/2 tsp. dried oregano
1/4 c. dry white wine
3 tbsp. Italian salad dressing
2 tsp. chicken bouillon granules

Peel, devein shrimp. Place shrimp in boiling salted water for 30 seconds. Combine butter and oil in skillet; add oregano, onion, parsley and garlic. Cook until onion is transparent. Add wine, salad dressing and bouillon. Stir until bouillon is dissolved. Simmer 5 minutes. Add shrimp, simmer until shrimp are fully cooked. Serve with linguine.