We're actually using large shrimp for this dish, which is reminiscent of the Spanish classic, shrimp in garlic sauce. This recipe takes a lighter, less garlicky approach. Serve with pita bread wedges to sop up the wine-y juices.

One large head iceberg lettuce, cut into julienne "shreds" (as you would to garnish tacos), rinsed lightly

32 large shrimp (4 per person), peeled, deveined, tails left on

3 to 4 large eggs, well beaten

About 1/2 cup flour

1/3 cup grated parmesan cheese

Pepper, and salt

4 cloves garlic, minced

About 1/2 cup olive oil

About 1 1/2 cups good quality dry white wine, or champagne

Oregano sprigs or basil leaves, for serving

Heat a large skillet (with cover) over medium. Add just-rinsed shredded lettuce (with a bit of water clinging to it), cover and steam 1 to 2 minutes, just until wilted. Remove to a serving platter or 8 individual salad plates. This will be the "liner" for the shrimp.

Beat eggs, adding a smidge of water. Combine flour and cheese on a piece of wax paper. Add pepper, and salt if using. Dip shrimp in beaten egg, then dredge in flour/cheese mixture, shaking off excess.

Wipe out lettuce-cooking skillet and return to burner, over medium high. Add olive oil and heat. In batches, saute shrimp for about 2 minutes per side. Drain lightly on paper towels. Arrange atop the bed of lettuce, in a platter or on individual plates.

Add garlic to skillet and saute 1 minute. Add wine and stir until it bubbles and thickens to a "sauce." Pour over shrimp. Garnish with oregano or basil. Makes 8 servings of 4 shrimp each.

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