Serve with lots of crusty bread to soak up the juices...

tablespoons butter
1 tablespoon olive oil
1 tablespoon Gravy Master
2 cloves garlic, finely minced
3 tablespoons dry vermouth or white wine
3/4 lb. large shrimp, shelled and deveined, with tails left on.
1 teaspoon oregano

Directions:

1. In a shallow dish or pie plate, combine butter, oil, Gravy Master and garlic. Cook on HIGH 1 to 2 minutes, stirring once, to melt butter.
   
2. Stir in vermouth, then shrimp, and toss to coat well. Sprinkle with oregano.
   
3. Cook on HIGH about 3 minutes, stirring twice, just until shrimp are pink and cooked through. Do not overcook! Makes 2 main dish or 4 appetizer servings.