Mosca's Barbecue Shrimp

Combine unpeeled shrimp, 1 cup olive oil, garlic, bay leaves, rosemary and oregano and let stand at room temperature 2 hours. Turn into large skillet.

Sprinkle lightly with salt and pepper and slowly saute shrimp, stirring some for about 20 minutes.

Cook slowly in shells until become thinly translucent and the shrimp bright pink on all sides.

Do not fry.

Add more oil if it evaporates.

Pour in wine, raise heat and simmer 7 or 8 minutes. Serve immediately with French bread for dipping in sauce.