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(With Oregano Garlic-Red Chili Vinegar)
1 lb. medium shrimp, peeled
1 tsp. minced garlic
1/2 c. oregano/garlic
chili pepper vinegar
2 Tbsp. olive oil
salt and pepper
1 Tbsp. fresh oregano
2 tsp. butter

Combine shrimp and garlic in glass baking dish. Add
vinegar. Marinate at room temperature for 1 to 2 hours.
Remove shrimp from marinade and reserve. Pat shrimp dry. Heat
oil in skillet; add shrimp in batches. Cook until pink.
Transfer to heated platter; season with salt and pepper.
Increase heat to medium-high. Stir in 1/4 cup vinegar and
reserve marinade. Cook until reduced by half. Add oregano.
Reduce heat to medium. Swirl in butter. Pour over shrimp.
Yields 4 servings.

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