1/4 c. chopped onion
4 sprigs fresh parsley
4 cloves garlic, chopped
3/4 c. butter
2 lbs. lg. shrimp
1/4 c. white wine
2 tbsp. lemon juice

Peel and devein shrimp. In a large skillet, melt butter. Saute onion, parsley, and garlic in butter for 3-4 minutes. Add shrimp, white wine, and lemon juice. Continue cooking and stirring for 4-5 minutes or until shrimp turns pink. Yield: 4-6 servings.