3/4 c. (1 1/2 sticks) unsalted butter
4 parsley sprigs, chopped
1/4 c. dry white wine
2 tbsp. fresh lemon juice
1/4 c. finely chopped onion
3 to 4 garlic cloves, crushed
1 lb. uncooked med. shrimp, deveined
Salt and freshly ground pepper

Melt butter in medium skillet over low heat. Add onion, garlic and parsley and saute until golden; about 10 minutes. Add shrimp and stir just until pink. Remove shrimp and place in ovenproof dish. Cover lightly and keep warm. Add wine and lemon juice to skillet and simmer about 2 to 3 minutes. Season to taste with salt and pepper and pour over shrimp.