I've had a recipe in my files for a while from Mosca's Restaurant in Avondale, Louisiana. The original used too much salt and dried herbs instead of fresh, neither of which seemed palatable to my taste. I also wanted a hair more heat, so I halved the black pepper and added 1/2 teaspoon of cayenne pepper.
Modified Shrimp Mosca
2 pounds large (21–30 count) Louisiana shrimp, peeled and deveined
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
3 Tablespoons oregano
3 Tablespoons rosemary, chopped
3 bay leaves
6-10 cloves garlic, mashed
1/2 cup dry white wine
Add the shrimp, oil, salt, pepper, oregano, rosemary, bay leaves, and garlic to a large skillet set over medium-high heat.
Cook, stirring occasionally, for 5 to 7 minutes until shrimp are pink and the liquid in the pan is nearly gone.
Reduce heat to medium-low and add the wine.
Cook at a low simmer until the liquid is reduced by half, about 5 to 7 minutes.
Serve the shrimp hot with the pan juices. Use French bread to mop up the sauce.