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Clean and devein shrimp. Lightly flour and set aside. Heat small amount of oil in skillet. Butter-flavored vegetable oil works good. Add shrimp and "pink off" one side. Just to get pink color, not to cook through. Turn shrimp and add chopped garlic. Cook lightly, like onion to clear; do not burn garlic as it makes it bitter.

Add white wine, sherry, clam juice, Tabasco, Worcestershire, lemon juice, salt, sugar, white pepper and parsley. Reduce liquid by more than 1/2 until liquid is sluggish in skillet when swirled, turning shrimp 2 or 3 times until just cooked through. When shrimp is done, remove and place on bed of pasta. When sauce is reduced, remove from heat and swirl in butter. Pour over shrimp and enjoy.

1 oz. vegetable oil
1 tsp. chopped garlic
5 U15 shrimp
2 oz. white wine
1 dash sherry wine
2 oz. clam juice
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 dash lemon juice
1 pinch salt
1 pinch sugar
1 pinch white pepper
1 "big" pinch parsley (chopped fresh preferred)
1 good ounce butter or 2 fingers whipped butter is better
Capalinni or angel hair is pasta of choice

Dashes and pinches are lightly to taste, as too much of any one will overpower the others.

Stan C. Taylor

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