Yields 4 servings

• Ingredients
• 2 tablespoons extra virgin olive oil
• 2 tablespoons margarine
• 1 pound (approximately 20) large, raw shrimp, peeled, deveined with tail, rinsed and patted dry
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3 large cloves garlic, minced
• ½ cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 cup shrimp or seafood stock, or clam juice
• ¾ cup seeded, diced fresh plum tomatoes
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• ¼ cup finely chopped parsley leaves
• Red pepper

Directions
Heat olive oil and margarine in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook about 1 minute on each side.

Remove the shrimp from the pan, transfer to a bowl and keep warm. Reduce heat to medium, add garlic and sauté, stirring until softened.

Add wine, lemon juice and shrimp or seafood stock, bring to a boil, return shrimp to pan along with diced tomatoes, basil, oregano and parsley. Stir well, season to taste.

Serving suggestion: Whole-wheat linguine or brown rice, crusty whole-wheat bread.