1/4cupdry white wineor chicken broth, or water in a pinch
Heat the oil (2 tablespoons) in a large skillet (I prefer nonstick for this recipe) over medium heat. Add the minced garlic (2 cloves/1 teaspoon), dried oregano (1 teaspoon), and crushed red pepper if using (1/2 teaspoon). Sauté until fragrant and garlic is a little toasted, but not burned (turn heat down to medium-low if necessary), about 2-3 minutes.
Meanwhile, pat shrimp dry and season with kosher salt (1/2 teaspoon) and black pepper (1/2 teaspoon).
Add the shrimp to the skillet and sauté over medium-high heat, until almost cooked completely though and opaque, about 2 minutes on each side.
Add the lemon juice and white wine (1/4 cup). Stir to coat the shrimp in everything, and continue cooking until liquid has reduced almost completely and thickened (about 2-3 minutes), coating the shrimp in a thick sauce. Transfer to a serving platter or individual plates, making sure to drizzle all the sauce from the skillet on top of the shrimp to serve.
Serving suggestions: this Greek sautéed shrimp is great in gyro sandwiches, added to a Greek salad, or served on the side of orzo pilaf or spanakorizo (I recommend cooking them with the tail off if adding them to salad or sandwiches).
A note on the added salt: If eating shrimp on their own, 1/4 teaspoon salt should be fine. Increase to 1/2 teaspoon if you are partial to salty food or if you are adding to a salad or gyro sandwich, where an extra salty protein would work well, or if using 1 1/2 lbs shrimp.
Reheating is not recommended as shrimp is easily overcooked. I prefer the leftovers cold - they're delicious on their own or added to a salad! But you can reheat if you really want to - just make sure not to leave them in the microwave too long.