Shrimp Elegante´

3 pounds large shrimp, peeled, deveined and butterflied

1/2 cup butter

3/4 cup olive oil

2 cups chopped onion

3 cloves garlic, crushed

1 tsp. dried oregano

1/2 cup white wine (I have used chablis or pinot grigio)

1/3 cup prepared Italian salad dressing (Good Seasons or something like it)

1/3 cup chicken stock

Freshly ground pepper

1 8-ounce package fettuccine

Blanch shrimp in boiling water for 30 seconds. Drain and place in shallow broiler pan.

Combine butter and oil in saucepan. Add onion, garlic, parsley and oregano; saute until onion is transparent. Add wine, salad dressing, chicken stock and pepper. Reduce heat and simmer for 5 minutes. Pour over the shrimp and refrigerate, covered, for two hours.

While fettuccine is cooking, broil shrimp 4 inches from heat for about 5 minutes on each side. Place fettuccine on a heated platter and spoon shrimp mixture over all.

Serves 6.