12 shrimp, peeled and deveined (do not remove tails)
Milk and flour as needed
1 tbsp. Parmesan cheese
1 tbsp. white bread crumbs
2 oz. Drawn butter
2 oz. dry white wine
1 clove garlic
Salt and pepper to taste
1 lemon

Peel and devein 12 medium to large raw shrimp. Heat butter in skillet and dip shrimp in milk and flour. Place in skillet and saute on 1 side until golden brown; turn over and add garlic and white wine. Cook a few minutes longer and remove from stove. Arrange in casserole on top of 1 cup rice pilaf and pour juice from pan on top; sprinkle mixture of Parmesan cheese and white bread crumbs and place under broiler for a few seconds or until bread crumb mixture starts to brown. Serve with lemon wedges and parsley.