1 lb. of 28 to 36 count shrimp, cleaned & deveined
1 (10 oz.) pkg. mushrooms, cleaned & sliced with stems
6 lg. carrots, sliced into 2 inch long 1/2 inch thick rods
1 head of broccoli, cut flowerets as lg. as desired
1/2 lg. onion slice & cut in half
2 lg. garlic cloves, minced
1 c. white wine
1/2 c. soy sauce
Olive oil

Cut and slice all vegetables and clean shrimp. In large skillet put 1/3 cup of olive oil over medium to high heat. Add garlic and onion, saute slightly. Add carrots, broccoli, wine and soy sauce. Saute about 10 minutes. Add mushrooms, cook until tender. Add extra olive oil, soy sauce, wine as needed or desired. Vegetables should be tender but crisp. Add shrimp all at once, cook until pink in color. Serve separately or over white rice.