Lg. shrimp
Milk
Cooking oil
Flour
Garlic
Shallots
Salt and pepper
Sweet white wine
Butter
Lemon
Parsley
Garlic powder

1. Remove shells from: 12 large raw shrimp. Remove intestinal vein running down back with a small knife, make 3 cuts from tail halfway to head, giving the shrimp 4 tails.

2. Put shrimp in a bowl, cover with milk, and soak for 10 to 15 minutes.

3. In deep skillet or pan, heat 1 1/2 inches cooking oil to 350 degrees.

4. Drain shrimp dry on paper towels and dredge in flour seasoned with salt and pepper and garlic powder (optional).

5. Fry a few shrimp at a time in the hot deep fat for about 2 minutes or until lightly browned. Remove and drain on absorbent paper, keep warm.

SAUCE:

1. In a 12 inch skillet put: 2 cups sweet white wine (a Sauterne is good). Add: 1 tablespoon chopped shallots and-or 1 tablespoon minced garlic.

2. Bring to a boil and cook until wine is reduced to 1 cup. Add the shrimp until the sauce is creamy and smooth. Do not cook sauce after butter has melted or it will separate. Remove from heat immediately. Presentation - serve at once with lemon wedges and parsley.