|Defatted chicken broth||3 Tablespoon|
|White wine/Dry sherry / nonalcoholic white wine||2 Tablespoon|
|Olive oil||1 1⁄2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground black pepper||1⁄3 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Jumbo shrimp||1 1⁄2 Pound, peeled and deveined|
|Lemons||2 , cut into wedges|
In a large shallow dish, stir together the broth, wine or sherry, olive oil, salt, oregano, pepper and garlic.
Add the shrimp and turn them to coat them well.
Cover with plastic wrap.
Marinate in the refrigerator for 1 1/2 to 2 hours.
(Do not marinate for longer than 2 hours or shrimp will become tough.) Preheat the broiler.
Remove the shrimp from the dish, reserving the marinade.
Thread the shrimp onto skewers, leaving a small space between each.
Brush the shrimp with the reserved marinade.
Broil 4" from the heat for 2 minutes.
Turn the shrimp over, brush with the marinade and broil for 1 to 3 minutes more or until the shrimp are no longer pink.
Serve with the lemon wedges.