1 lb. fresh shrimp (peeled & butterflied)
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
Olive oil

Mix the flour, salt and pepper in a shaking bag or a medium sized bowl. Lightly coat shrimp mixture by shaking or tossing in this mixture. Quick-fry the shrimp in olive oil just until it is pink. Serve immediately with the sauce (recipe below) poured over the shrimp. Fettucini is a great side pasta with this dish.

SAUCE:

1/2 c. clarified butter
2 cloves fresh garlic, crushed or minced
1-2 tbsp. lemon juice (to your taste)
1 pt. heavy cream
1 tbsp. dry white cooking wine

Saute garlic in butter for a short time (do not let it get brown). Turn the heat down to low. Add lemon juice. Then add the cream slowly, stirring as you go. When the cream and the butter are well blended, add the wine. Allow this to simmer on low heat for about 5 minutes to allow all the flavors to blend well.