1 lb. shrimp, lg. (U 15) size
3 tbsp. butter
2 cloves garlic
1/4 c. parsley, chopped finely
1/4 c. white wine
Juice of one lemon
1 dash salt and pepper to taste

Peel and devein shrimp. Peel and crush the garlic. Melt the butter in saute pan; add the garlic, allowing it to cook in the butter for about 15 minutes. Do not brown the garlic.

Remove garlic from pan. Heat butter and add shrimp. Saute shrimp until firm and pink. Add lemon, wine, parsley, and salt and pepper. Serve over your favorite rice.