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

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