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Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
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Whisk garlic mixture with next 6 ingredients (through olive oil).
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Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
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Drain shrimp, reserving marinade.
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Heat 2 Tbs olive oil in a large skillet over medium high heat.
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Add the shrimp and sprinkle with salt. Toss for 30 seconds
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Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
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Remove the shrimp to a warm platter.
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Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
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Boil sauce until reduces by half and thickens.
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Pour it over the shrimp and serve.