Instructions: Peel and devein shrimp.

In bowl, combine wine, oil, lemon juice, oyster sauce, garlic, oregano, mustard and pepper. Add shrimp. Cover and refrigerate for 30 minutes.

Drain, reserving 1/4C marinade.

In skillet, heat reserved marinade over medium-high heat; cook shrimp, stirring for 4 minutes or until pink.

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