12 jumbo shrimp, washed and deveined
4 oz cherry tomatoes, halved
2 oz coriander, chopped
1 tbsp oregano, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
1 small shallot, chopped
2 tbsp olive oil
2 tbsp light soy sauce
1 oz white wine
1 tbsp unsalted butter
salt and pepper to taste

Slice shrimp in halves butterfly style without cutting through and place on a plate.

Sprinkle coriander, oregano, salt and pepper to taste.

Add olive oil to a large skillet, over medium heat.

Add shallots, ginger and garlic to skillet and stir.

Place the shrimp face down in the skillet and sauté for 2 minutes on each side.

Remove shrimp and place in warm oven heated at 250°F.

Add the remaining flakes of coriander and oregano into the skillet.

Then add the cherry tomatoes and soy sauce and stir for 1 minute.

Remove shrimp from oven and place into pan, add the butter and let sizzle.

Drizzle white wine over shrimp. Serve with rice or mashed potatoes.

Grilled Garlic: Cut whole garlic bulb in half, then grill face down, or sauté in a pan with a dash of canola oil until it softens.