Coctel de camarones al pique (Hot Shrimp Cocktail) Ingredients: (serves 8 or more) Preparation time: under thirty minutes 50-60 medium size shrimp, peeled and deveined. Always at their best when fresh. If frozen, thaw quickly under running tap water. If canned, drain. In all cases, rinse in tap water and set on paper towel to drain excess moisture. 1/2 cup white wine 1/2 teaspoonful ground garlic 1 teaspoonful of parsley flakes 1/3 teaspoonful ground oregano 1/3 teaspoonful ground Italian Red Pepper Procedure: Blend all the ingredients together. If possible, use the same dish for cooking and serving, to preserve the light gravy. If you have time to spare, allow the shrimp to marinate in the mixture for about four hours, covered, in your refrigerator. Marination works wonders for this dish. Microwave for about 4 minutes on HIGH or cook in the range over medium to medium high heat for about eight minutes. Stir at least once throughout the cooking process. Shrimp are ready to eat when their color is paper white and you can no longer see through their skins. Microwave for about 4 minutes on HIGH or cook in the range over medium to medium high heat for about eight minutes. Stir at least once throughout the cooking process. Shrimp are ready to eat when their color is paper white and you can no longer see through their skins. Since the cooking time is so short, you are well advised to watch them continuously to learn the best cooking time in your circumstances. Most probably, you'll be asked to repeat this recipe many times! For finicky diners, hold the Italian Red Pepper and add at the table. Serve as a fitting appetizer for almost any dinner! Or convert to a full dish by adding the shrimp to a bowl of spaghetti with two teaspoonfuls of butter. Enjoy! SEND THIS PAGE TO A FRIEND: If you know someone who could benefit from the information on this page, please forward it to them by clicking FILE, SEND (on the toolbar in your web browser).