1 pound medium unpeeled shrimp, rinsed and patted dry
1/4 cup best quality olive oil
2 Tablespoons butter
2 large heads garlic, separated into cloves
3 Bay leaves
2 Teaspoons dried oregano
3 Tablespoons chopped fresh rosemary, stems removed
1/2 teaspoon crushed dried red chile pepper (or more)
Salt and freshly ground pepper to taste
2-3 whole dried red cayenne peppers
1/2 cup dry white wine
2 Tablespoons lemon vinegar or white wine vinegar
Juice of 1 lemon
Freshly grated nutmeg

Heat olive oil and butter in a 12 inch cast-iron skillet.  Add the garlic cloves and sauté for 2 minutes over medium heat; do not brown.  Add the shrimp and bay leaves, and continue to sauté, shaking the pan frequently. 

Follow with the herbs and crushed Chile pepper, salt, and pepper, and toss well.  Add the wine, vinegar, and lemon juice, and simmer until shrimp is pink and tender and garlic is slightly soft (approximately 5 minutes).  Do not overcook.  Before serving, adjust seasonings and sprinkle generously with freshly grated nutmeg. 

Serve in bowls garnished with lemon slices.  Peel shrimp at table.  This tastes wonderful as is, or serve over spinach fettuccine tossed with butter and freshly grated Parmesan, with cracked pepper on the side.  Also tastes good the next day at room temperature.  Serves 4

submitted by Kaye Maclaskey