4 Tablespoons oil
3 Tablespoons butter
2 teaspoons crushed fresh garlic
20 jumbo shrimp ( I use extra jumbo from Giant)
1/2 teaspoon crushed red pepper
1 teaspoon oregano
1/2 teaspoon salt
2 Tablespoons flour
1/2 cup sherry or dry white wine
juice of 1/4th lemon
3/4 cup chicken broth
In a heavy skillet, heat oil and butter; add garlic and saut''e until slightly brown. Add shrimp and cook until firm. Add spices , flour, stirring well. Add sherry and lemon juice then chicken broth. Simmer over low heat for about 10 minutes. Place 5 shrimp on each plate and
cover with sauce. Makes 4 servings.
