2 lb. lg. whole fresh shrimp
1 c. olive oil
1 tbsp. & 1 tsp. salt
2 tsp. fresh ground pepper
2 tsp. oregano
2 tsp. rosemary
3 bay leaves
25 cloves, unpeeled garlic, crushed (press with side of knife blade)
1 c. dry white wine

Combine all ingredients except wine in large skillet and cook medium-high 15 to 20 minutes until shrimp is pink and liquid from shrimp is reduced. Reduce heat and add wine. Cook over low, simmer until liquid reduced by half (5 to 7 minutes). Serve hot with pan juices. French bread for dipping. Serves 6.