1 1/2 lbs. lg. shrimp, peeled and deveined
2 tbsp. butter
1 tbsp. olive oil
1 garlic clove, minced
1/3 c. dry white wine
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
2 tbsp. chopped parsley
1/4 tsp. salt
1/8 tsp. pepper

Preparation: With sharp knife, slice each shrimp in half along back, leaving tail intact. In large skillet, heat butter and oil over medium heat, until butter is melted. Add shrimp; cook, stirring, until pink and tender, about 3 minutes. With slotted spoon, remove to bowl, set aside. Add garlic to skillet; cook, stirring, 1 minute. Add wine, lemon peel and juice, parsley, salt and pepper and bring to a boil. Return shrimp to skillet, coating well with wine mixture; heat through.

155 calories per serving; preparation 15 minutes; total time, 35 minutes.

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