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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 2 |
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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:
1. Cut each shrimp in half lengthwise.
2. Combine the wine, oil and minced garlic in a medium bowl.
3. Add shrimp and stir to coat.
4. Cover tightly and refrigerate the shrimp mixture 2 to 24 hours.
5. After marinating time, melt butter in skillet over medium heat.
6. Add the shrimp with marinade, basil, oregano and cumin.
7. Season with salt and pepper.
8. Stir until shrimp are pink, about 4 minutes.
9. Serve immediately with cooked rice.
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