Ingredients:

* 3/4 tsp Salt
* 2 Bay leaves
* 2 tsp dried Ajwain
* 1 cup Vegetable Oil
* 1 cup Chicken broth
* 2 Garlic pods, minced
* 4 tsp dried Rosemary, crushed
* 1/8 tsp Black Pepper, powdered
* 1 kg Jumbo Shrimp, peeled and deveined

Method:

1. Combine the shrimp, oil, garlic, rosemary, oregano and bay leaves in a large bowl. Cover and refrigerate 2 to 4 hours.
2. Pour shrimp and marinade into a large deep skillet.
3. Add wine, salt and pepper. Cover and cook over medium-low heat, stirring occasionally, 10 to 15 minutes, until shrimp turn pink.
4. Discard bay leaves. Transfer with a slotted spoon to a serving dish.