• 1 pound unpeeled, medium-size fresh shrimp
• 2 tablespoon butter or margarine
• 1 cup(s) extra virgin olive oil
• 1 piece large garlic bulb
• 1 cup(s) dry white wine
• 2 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 3 piece dried red chile peppers
• 3 piece bay leaves
• 1 teaspoons salt
• 2 tablespoon chopped fresh rosemary
• 1 teaspoons dried oregano
• 1 teaspoons dried crushed red pepper

Peel shrimp, leaving tails on; devein, if desired, and set aside.
Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.

Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.

Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.

Note: If serving over pasta, remove bay leaves.