1/4 cup olive oil
1 head garlic — separated and peeled
1 pound shrimp — rinsed and dried
3 bay leaves
1 teaspoon dried oregano
2 tablespoons chopped fresh rosemary — stems removed
1/2 teaspoon red chili peppers — crushed and dried
salt and pepper — to taste 1/2 cup dry white wine
1 tablespoon white wine vinegar
3 tablespoons lemon juice
dash nutmeg 1 package fettucine — cooked as directed
butter — for tossing
1.) Heat olive oil in a 12 inch cast iron skillet. Add garlic cloves and saut? 2 minutes over medium heat. Do not brown. Add shrimp and bay leaves; continue to saut?, shaking pan frequently. Follow with oregano, rosemary, crushed red pepper, salt and pepper; toss well. Add the wine, vinegar, and lemon juice; simmer until shrimp is pink and tender and garlic is slightly soft, about 5 minutes. Do not overcook. Before serving, adjust seasonings and sprinkle generously with nutmeg. 2.) Serve over pasta tossed with butter and parmesan, with cracked black pepper on the side. Also tastes good the next day at room temperature.