I made this for a potluck and it disappeared in no time!

1. In a small bowl, mix together olive oil, minced garlic, Parmesan cheese, lemon juice, dried oregano, dried parsley, salt, and black pepper until well combined.

2. Place the shrimp in the slow cooker and pour the olive oil mixture over the top, making sure the shrimp are evenly coated.

3. Add the chicken broth or white wine to the slow cooker, distributing it evenly around the shrimp.

4. Cover and cook on low for 1 to 1.5 hours, or until shrimp are pink and opaque.

5. Once done, give the shrimp a good stir to evenly coat them in the sauce before serving.

For a bit of a kick, add a pinch of red pepper flakes to the olive oil mixture. You can also swap out the Parmesan cheese for Pecorino Romano if you prefer a slightly sharper flavor. For a different twist, try adding a handful of cherry tomatoes or some baby spinach about 30 minutes before the shrimp are done cooking. Don’t hesitate to get creative with the seasonings – a bit of fresh basil or thyme can also enhance the dish beautifully.