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| 12 x ca. 30 g | Fresh or frozn large shrimp in shells |
| 2 Esslöffel | Olive oil, margarine, Or butter (I used olive oil) |
| 3 | cloves garlic minced |
| 1 klein | Leek, thinly sliced (2/3 cup), -Or |
| 2 | Green onions, thinly sliced (1/4 cup) |
| 1/4 Teelöffel | Dired basil, oregano, Or tarragon crushed (I used oregano, preference) |
| 1 Esslöffel | parsley snipped |
| 1 Esslöffel | Dry sherry Or dry white wine |
| 1 Esslöffel | lemon juice |
| 25 | Min. time |
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Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein if necessary. Rinse and pat dry. Set aside.
In medium skillet heat olive oil (or other choice) over medium heat. Add the shrimp garlic, green onion (or leek), and the spice (oregano or your choice). Cook for 2 to 4 minuites or till shrimp turn pick, stirring frequently. Remove from heat. Stir in parsley, sherry (or white wine), and lemon juice.
Suggestion of side: Serve with spinach fettucine
Calories 243/serving, Fat (total) 15g/serving, Saturated 2g/serving
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