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Serves 2 - 4
1 pound large shrimp, shelled with the tails left intact, and deveined
8 tablespoons butter
1 large garlic clove, finely chopped
2 teaspoons finely chopped fresh parsley
3 tablespoons fresh lemon juice
1/3 cup dry white wine
Salt and pepper to taste
Melt the butter, add the garlic and parsley and brown lightly. Blend in the lemon juice, wine, salt and pepper. Add the shrimp and sauté them quickly, stirring until they are tender - about 5 minutes. Serve the sauce over the shrimp.
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