10 lg. shrimp, peeled & deveined
1/2 lb. butter
1/2 c. good chicken broth
2 tbsp. crushed garlic
1 oz. chablis wine
Parsley
Salt to taste
Cornstarch

In frying pan add butter and broth until melted. DO NOT BOIL. When melted, add garlic and shrimp until shrimp turns pink and curls. Add parsley and wine. Cook at a low simmer until alcohol is cooked out. Thicken with cornstarch and water. Serve over rice. Yields 2 servings.