Ingredients:
16 uncooked large shrimp, , tails intact ( , tails intact)
5 tablespoons dry white wine
3 tablespoons olive oil
4 cloves garlic, minced
1/16-1/8 cup cup butter
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
salt and pepper
prepared rice ( , to serve with shrimp)
Directions:
Cut each shrimp in half lengthwise.
Combine the wine, oil and minced garlic in a medium bowl.
Add shrimp and stir to coat.
Cover tightly and refrigerate the shrimp mixture 2 to 24 hours.
After marinating time, melt butter in skillet over medium heat.
Add the shrimp with marinade, basil, oregano and cumin.
Season with salt and pepper.
Stir until shrimp are pink, about 4 minutes.
Serve immediately with cooked rice.
Servings: 2
Time preparation: 15 min.
Time total: 19 min.