Shrimp Italiano Cajun Style

1 cup olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried rosemary, crushed or chopped
1 tsp Cajun seasoning blend
3 bay leaves
4 garlic cloves, grated
2 lbs large size fresh Louisiana shrimp, cleaned and butterflied
1 cup dry white wine
crusty bread for dipping

In a large heavy skillet over medium-high heat, add the oil and all the seasonings and cook for just 30 seconds, stirring, until garlic gets fragrant, then immediately add shrimp and fry fast until shrimp is just nice and pink; this will take about 6 or 7 minutes tops.
Turn heat down to medium-low and slowly stir in the wine.
Simmer gently (turn heat down more if you need to) until the liquid is reduced by about 1/3 to 1/2.
Dump the shrimp and all the juice into a large bowl, and serve down-home style with a pile of crusty bread for sopping up the juice.
Makes an appetizer that will serve 4 people easily.