1/2 lb. shrimp (10 - 15 count), peeled and deveined
2 Tbsp. fresh oregano, minced
1 Tbsp. fresh parsley, minced
2 Tbsp. fresh lemon juice
1 Tbsp. chili oil
Combine the oregano, parsley, lemon juice and chili oil. Add the shrimp and marinate for 30 minutes.
Preheat a 10-in. omelette or fry pan on medium heat until the rim of the pan is hot to the touch.
Add the shrimp and marinade and sauté until the shrimp begins to turn pink, about 3 minutes. Remove from pan and place on heated plates and serve.