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.