4 Jumbo shrimp
2 artichoke hearts, quartered
3 tbsp. butter (do not melt)
1/4 c. German white wine
Juice of 1/2 lemon
Juice of 1/2 lime
Pinch of minced garlic
White pepper and salt (no black pepper please)
Fresh parsley

Lightly flour, egg wash and bread shrimp. Put clarified butter (melted butter, not the butter in ingredient list) in a saute pan and get it hot. Add shrimp and saute until golden brown. Drain butter and de-glaze the pan with the white wine. Add artichokes, butter, lemon and lime juices, white pepper and salt. Add garlic last. Simmer and cook until shrimp is done (7-10 minutes). Add fresh parsley. Serve over rice pilaf. Garnish with fresh lemon and lime slices.

Serves 1.