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2 lbs. Shrimp in shells
6 garlic buds
1 tsp. rosemary
2 whole bay leaves
1 Tbsp. oregano
2 oz. olive oil
2 oz. vermouth
Salt & pepper
Rinse Shrimp and marinate for two to four hours in oil, wine, and lemon juice. In Dutch oven or skillet, heat 6 ounces of olive oil. Add the Shrimp and spices. Saute on medium heat for 20 minutes or time appropriate to the size of the Shrimp. Add 2 ounces more of wine. Turn off heat, allow mixture to soak for ten minutes.
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