Ingredients

• 2 - 2 ½ pounds head-on shrimp
• ¾ cup extra virgin olive oil
• ½ cup chardonnay or other dry white wine or beer
• ½-1 tsp crushed red pepper flakes (or more to taste)
• 2 tsp lemon-pepper
• 1 tsp kosher salt
• 2 tbsp fresh garlic, minced
• 2 tsp granulated garlic
• 1 tbsp dried oregano
• 4 tbsp fresh rosemary leaves, chopped (2 tbsp dried)
• 2 tbsp Lea & Perrins Worcestershire sauce
• 2 bay leaves
• ¾ cup heavy cream
• chopped fresh parsley for garnish

1. Place all ingredients except cream in a large bowl
2. Toss in raw shrimp
3. Cover and marinate at least 1/2 but no more than 2 hours. Shrimp will start to cook if left in marinade for too long
4. When shrimp is done marinating, heat a large skillet on a high fire
5. Lift shrimp out of the marinade and stir fry (no deeper than 2 layers of shrimp) until the shrimp turn pink. Do this in batches if necessary
6. When shrimp are pink (about 3 minutes), add the remaining marinade to the pan. Make sure you get every bit of it! Cook 2 minutes
7. Add  heavy cream and simmer another 1 to 2 minutes
8. Adjust seasoning according to your taste
9. Serve in bowls topped with the sauce, chopped parsley and lots of hot French Bread for dipping!
   

NOTE: For a great pasta dish, marinate peeled and deveined shrimp in the marinade above. Stir fry in a large skillet and then add the heavy cream.  Serve over angel hair pasta