3/4 c. (1 1/2 sticks) butter
1/4 c. chopped onion
3 to 4 garlic cloves
4 parsley sprigs, chopped
1 lb. uncooked shrimp (deveined)
1/4 c. dry white wine
2 tbsp. fresh lemon juice
Salt and freshly ground pepper to taste

Melt butter in medium skillet over low heat. Add onions, garlic and parsley and saute until golden, about 10 minutes. Add shrimp and stir just until pink. Remove shrimp and place in oven proof dish. Cover lightly and keep warm.

Add wine and lemon juice to skillet and simmer about 2 to 3 minutes. Season to taste with salt and pepper and pour over shrimp. 4 servings.