This is one of the recipes that I offer when I cater an event. You can serve it as an appetizer or over pasta. It's delicious!

1 pound medium/large fresh shrimp
2 tablespoons butter
1/4 cup extra virgin olive oil
1 large garlic bulb
1/2 cup dry white wine or chicken broth
2 tablespoons white wine vinegar
1 tablespoon lemon juice
3 bay leaves
1 teaspoon finely chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper

Peel shrimp leaving on the tails, devein, wash and dry with paper towels. Set aside.

Melt butter with olive oil in a skillet over medium/high heat.

Separate and peel garlic bulb and add cloves to butter/oil mixture. Saut