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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.
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