450g shrimp, medium-sized peeled, leaving tails on, deveined, set aside.
2tbsp. butter melt together with 4tbsp. PRIMA SPREMITURA Olive Oil in a skillet over medium-high heat.
3 cloves garlic, peeled, chopped add to the butter mixture, sauté for 2 mins. Stir in 125ml Neuburger White Wine as well as the next 6 ingredients; cook for 1 min. or until thoroughly heated through, stirring constantly.
3tbsp. Bouvier Beerenauslese Wine Vinegar, hot pepper, dried, chopped, 1 laurel leaf, salt, rosemary, fresh, chopped, oregano.
Add the shrimp, cook for 5-6 mins. or until shrimp turn pink. Remove the laurel leaf and serve either as an appetizer or over cooked pasta.
