1 lb. large raw shrimp
1 teaspoon salt
2 tablespoons vinegar

2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 red bell peppers, cut in strips
2 small zucchini, sliced
1 tablespoons minced parsley
3/4 teaspoon basil
1/2 teaspoon oregano
1/4 cup dry white wine
fresh lemon juice
1/4 cup herbed bread crumbs
2 Tablespoons grated parmesan cheese
Salt

Clean and devein shrimp, leaving tails intact. Slice shrimp halfway through from head portion to tail (when cooked, shrimp will fan open.)

Put shrimp in 3-4 quarts of boiling water with the salt & vinegar.  Bring to a boil again and boil for 1-1 1/2 minutes.  Remove from heat immediately.  Drain and place in cold water.  (May be done ahead; dry on paper towels and refrigerate.)

In a heavy frying pan, melt butter.  Add olive oil and garlic.  Sauté for one minute. Add bell peppers and zucchini; sauté just until tender crisp.  Remove from pan and divide among 4 individual casserole dishes.  Add parsley, basil, oregano, wine, and lemon juice to frying pan.  Bring to a simmer. Add shrimp and sauté until heated through, 3-5 minutes.  Divide shrimp between 4 individual casserole dishes.  Mix together bread crumbs and Parmesan.  Sprinkle over shrimp and place casseroles under broiler long enough to brown crumb mixture.  Serve immediately.