|Jumbo shrimp||2 Pound, peeled and deveined (Uncooked)|
|Olive oil/Vegetable oil||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried rosemary||4 Teaspoon, crushed|
|Dried oregano||2 Teaspoon|
|Dry white wine/Chicken broth||1 Cup (16 tbs)|
In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves.
Cover and refrigerate for 2-4 hours.
Pour shrimp and marinade into a large deep skillet.
Add wine or broth, salt and pepper.
Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally.
Discard bay leaves.
Transfer with a slotted spoon to a serving dish.