1 (3 ounce) package instant dried shrimp
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 (4 ounce) can tomato soup
Unroll shrimp in plastic wrap; set aside. Heat olive oil in large skillet over medium heat. Stir in Worcestershire sauce, garlic powder, oregano and tomato soup. Bring to a rapid boil. Boil 5 minutes, or until shrimp are pink and turning golden. Turn off heat.