Italian Shrimp Sauté Galliano
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound large shrimp, shelled and deveined
- 1 tablespoon finely chopped scallions
- 1 tablespoon dried marjoram or oregano
- Salt and pepper to taste
- 3 tablespoons Liqueur Galliano, warmed
- Heat oil and butter; sauté shrimp until pink, about 5 minutes.
- Add scallions, parsley and seasonings. Cook and stir 1 minute.
- Stir in Liqueur Galliano.