12 headless jumbo shrimp
1/8 c. olive oil
1 tsp. oregano
3 bay leaves, crumbled
Freshly ground pepper, to taste
1/4 c. clarified butter
6 cloves garlic, mashed
1 tsp. rosemary
5 oz. dry white wine

Place butter and oil in skillet. Add garlic. Saute over medium heat. Place shrimp (with shell on) in skillet. Over top of shrimp, sprinkle pepper, to taste. Add oregano, rosemary and bay leaves. When shrimp have turned pink on other side, turn and add wine. As soon as shrimp are pink all the way through, remove from heat. Serve with French bread. Serves 2.