2. Pour the olive oil in a pan and heat it. Then carefully add the shrimp, shake the pan, and cover. Cook over low heat. After 5 minutes, turn the shrimp, shake the pan again, and cover. Cook for another 5 minutes. Then add the wine and let it evaporate. Serve immediately.
Variation: Marche is the home of excellent anisette. Instead of wine, you might try 1/2 glass (100 milliliters / 1/3 cup of anisette).
Fred Plotkin is the author of nine books, including Italy for the Gourmet Traveler. He has written for publications including The New York Times, the Los Angeles Times, Opera News, Time, Newsweek, Gourmet, GQ, Travel & Leisure, Food & Wine, Bon Appétit, Gastronomica and Saveur. He has worked in opera and classical music for more than 35 years.