Fresh Gulf Shrimp Parmesan

Fresh Gulf Shrimp Parmesan

1 cup vegetable oil

1 cup dry white wine

4 cloves garlic, minced

2 tablespoons of fresh parsley, chopped

1 teaspoon of lemon juice

1 teaspoon of dried oregano

1 teaspoon of dried basil

1 teaspoon of dried tarragon

1/4 teaspoon coarse ground black pepper

1 1/2 pounds fresh gulf shrimp, peeled and deveined

1/2 stick butter, cut into chunks or pats

1/3 cup fresh bread crumbs, italian bread crumbs are better

8 ounces cooked pasta

1/2 cup fresh parmesan cheese grated

combine oil, wine, garlic, parsley, tarragon, oregano, basil, lemon juice,  Worcestershire sauce, salt and pepper.  Place in shallow glass dish and add shrimp.  Cover and marinate Fresh gulf shrimp for up to 4 hours in refrigerator.  Remove fresh gulf shrimp to another shallow baking dish and arrange in a single layer on the bottom.  Spoon about 1/4 of the marinade over the shrimp and dot with pats of butter.  Spinkle bread crumbs over the top.  Bake at 500 degrees 15 to 20 minutes or until crumbs are browned.  Serve shrimp over pasta and sprinkle with parmesan cheese.

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