Ingredients
1 lb. fresh raw jumbo shrimp
2 T. extra virgin olive oil
1/4 c. cooking sherry
1 T. lemon juice
1 T. butter
2 cloves garlic
1 tsp. oregano
1 chicken bouillon cube (dissolved to 1/4 c.)
1/2 T. fresh parsley
salt and pepper to taste
Preparation
Dissolve bouillon in hot water. Crush garlic cloves and saute until translucent. Remove from pan. Saute shrimp in oil until until pink. Remove shrimp. Add remaining ingredients to pan and cook, uncovered over med. heat until reduced by half. Return shrimp to mix and cook 4 min. Serve over al dente linguine.
