Title: Shrimp Elegante
Categories: Shellfish Main
Yield: 6 Servings
| 3 | lb | Large shrimp |
| 1/2 | c | Butter or margarine |
| 3/4 | c | Olive oil |
| 2 | c | Coursley chopped onion |
| 3 | cl | Garlic, minced |
| 1/4 | c | Chopped fresh parsley |
| 1 | ts | Dried whole oregano |
| 1/2 | c | Dry white wine |
| 1/3 | c | Italian salad dressing |
| 1/4 | c | Water |
| 1 | Tb p | lus 1 tsp chicken-flavored |
| : | - | bouillion granules |
| : | f | reshly ground pepper |
| 8 | OZ p | ackage fettuccine |
Peel shrimp, leaving tails on; devein and butterfly. Place shrimp in
boiling salted water 30 seconds. Drain and place in shallow broiling pan.
Combine butter and olive oil in a large saucepan; place over medium heat
until butter melts. Add onion, garlic, parsley, & oregano; cook, stirring
occasionally, until onion is transparent. Add next 5 ingredients, stirring
until bouillon is dissolved; reduce heat to low, and cook 5 minutes. Pour
mixture over shrimp; cover and 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.