Flour
30 jumbo shrimp
1 (12 oz.) olive oil
10 cloves fresh garlic, sliced
1 (12 oz.) white wine
1 (6 oz.) butter
Salt
Pepper
2 tbsp. Italian parsley, chopped
1 tbsp. fresh thyme

Floor shrimp. Heat oil in large skillet. Saute shrimp in oil for 3 minutes, add garlic and cook another 3 minutes. Drain oil. Add wine, butter, salt and pepper. Let butter melt to a foam. Sprinkle with parsley and thyme. Serves 6.