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4 to 6 servings

Ingredients:

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  24 ounces Contessa large Uncooked Shrimp, thawed

  
  


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  3/4 head of garlic, peeled and finely pureed

  
  


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  3/4 cup pitted prunes

  
  


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  3 tablespoons dried oregano

  
  


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  Coarse salt and fresh ground black pepper, to taste

  
  


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  6 tablespoons red wine vinegar

  
  


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  6 tablespoons olive oil

  
  


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  6 tablespoons pitted Spanish green olives, pitted

  
  


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  6 tablespoons capers with a bit of juice

  
  


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  4 bay leaves

  
  


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  3/4 cup brown sugar

  
  


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  3/4 cup white wine

  
  


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  3 tablespoons Italian parsley or fresh cilantro, finely chopped

  
  

Steps:

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  In a large bowl combine shrimp, garlic, prunes, oregano, salt and pepper, vinegar, olive oil, olives, capers and bay leaves. Cover and refrigerate overnight.

  
  


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  Pre-heat oven to 350°F.

  
  


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  Arrange single layer of shrimp in a large, shallow baking pan(s) and evenly spoon marinade over shrimp.

  
  


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  Sprinkle shrimp with brown sugar and add white wine.

  
  


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  Bake for about 45 minutes (or until shrimp turn orange outside and opaque white inside), frequently basting with pan juices.

  
  


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  With a slotted spoon transfer shrimp, prunes, olives, and capers to a serving platter. Lightly spoon pan juices over shrimp and generously sprinkle with parsley or cilantro.

  
  


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  Transfer remaining pan juices into a sauce boat.