Ingredients: 

• 16 uncooked large shrimp, peeled and deveined;
• 3 tbsp olive oil;
• 4 garlic cloves, minced;
• 1/4 cup butter;
• 1/4 tsp dried basil;
• 1/4 tsp dried oregano;
• 1/8 tsp ground cumin;
• Salt and pepper

Method: Cut each shrimp in half lengthwise. Combine the oil and minced garlic in a medium bowl. Add shrimp and stir to coat. Cover tightly and refrigerate the shrimp mixture 2 to 24 hours. After marinating time, melt butter in skillet over medium heat. Add the shrimp with marinade, basil, oregano and cumin. Season with salt and pepper. Stir until shrimp are pink, about 4 minutes. Serve immediately with cooked rice.