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2 lbs. fresh shrimp
1/2 stick margarine
1/2 c. flour or fish fry
Salt, pepper, oregano to taste
3/4 c. white wine
1 lemon, juiced, rind cut up
1 c. bouillon
3 tsp. soy sauce
Coat shrimp with mixture of fish fry, salt, pepper and oregano. Saute in margarine until lightly brown on both sides. Add wine, soy sauce, lemon juice and rind. Simmer for 5 minutes. If not enough juice, add bouillon. Serve over rice.
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