Ingredients
1 pound large shrimp shelled and deveined
flour for dredging the shrimp
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons minced fresh oregano
lemon wedges as an accompaniment
Preparation
Season the shrimp with the salt and pepper and dredge them in flour, shaking off the excess. In a skillet heat the butter with the oil over moderately high heat until the foam subsides, in the fat saute the shrimp for 1 to 2 minutes on each side or until they are golden and crisp and transferr them to paper towels to drain. In a bowl toss the shrimp with the oregano. Serve the shrimp with the lemon wedges.
