1 lb. shrimp
2 tbsp. flour
4 tbsp. olive oil
1 garlic, peel & slice
1 tbsp. shallots, chopped
1/4 c. dry white wine
2 tbsp. lemon juice
2 tbsp. butter
Pinch of salt
Parsley for garnish

Peel and devein shrimp. Dust with flour. Heat 12 inch saute pan, medium heat. Add oil. Add shrimp. Brown lightly on one side. Turn shrimp and add garlic, shallots and salt. Brown on second side. Deglaze pan with wine and lemon juice. Reduce liquid. Finish sauce with the butter. When butter is mixed with sauce. Remove from heat. Sprinkle with parsley. Serve over rice or with boiled potatoes. Takes less than 5 minutes.