Shrimp Elegante

Shrimp Elegante

3 pounds large shrimp, unpeeled

½ cup butter

3/4 cup Arbequina Extra Virgin Olive Oil

2 cups coarsely chopped onion

3 cloves garlic, crushed

¼ cup chopped fresh parsley

1 teaspoon dried whole oregano

½ cup dry white wine

1/3 cup Italian salad dressing

¼ cup water

1 Tablespoon plus 1 teaspoon chicken-flavored bouillon granules

Freshly ground pepper to taste

1 (8 oz) package fettuccine

Peel shrimp, leaving tails on; devein and butterfly.  Place shrimp in boiling salted water 30 seconds. Drain and place in a shallow broiling pan.  

Combine butter and olive oil in a large saucepan; place over medium heat until butter melts.  Add onion, garlic, parsley and oregano; cook, stirring occasionally, until onion is transparent.  Add next 5 ingredients.  Stir until bouillon is dissolved; reduce heat to low, and cook 5 minutes.  Pour mixture over shrimp.  Cover; refrigerate 2 hours.

Cook fettuccine according to package directions; drain.  Uncover shrimp; broil 4 inches from heat for 5 minutes on each side or until done.  Serve over fettuccine.  

Note:  Can add steamed broccoli when shrimp is added.

Adapted from Southern Living Cookbook