24 lg. shrimp (cleaned, deveined and butterflied)
1 c. flavored bread crumbs
1 stick sweet butter
2 cloves garlic (minced)
1 tbsp. chopped parsley
1/2 c. white wine
1/3 c. clam juice
4 tbsp. fresh lemon juice (2 lemons)
Salt and pepper to taste

Melt butter in large skillet; add garlic, parsley, wine, clam juice and lemon juice.

Meanwhile dredge shrimp in bread crumbs and saute in butter mixture over a low heat for a few minutes until shrimp are opaque in color. Serve over hot cooked rice.