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