Italian Shrimp


2 lbs. whole shrimp
1 cup olive oil
4 teaspoons salt
2 teaspoons black pepper
2 teaspoons oregano
2 teaspoons rosemary
3 bay leaves
25 cloves garlic mashed
1 cup dry white wine


Place all the ingredients except wine in a large skillet and cook over medium-high heat for 15-20 minutes or until shrimp are pink and the liquid produced by the shrimp has almost completely disappeared. Stir occasionally. Reduce the heat and add the wine. Cook at a low simmer until the liquid is reduced by half. About 5-7 minutes.
Serve the shrimp hot with the pan juices. French bread for dipping is a must.

Mosca’s Highway 90 New Orleans LA