12 lg. shrimp
3/4 lb. unsalted butter
6 lg. garlic cloves
1 sm. jar palmento peppers
1 bunch fresh parsley
1 whole lemon
1/2 c. flour
1/2 c. white wine
1 tsp. salt & pepper

In bowl mix butter, chopped garlic, parsley and peppers. Let stand at room temperature 1 hour. Peel and butterfly shrimp leaving tails on. Lightly flour shrimp. In large skillet add bowl ingredients and melt at low medium heat. Add shrimp and squeeze lemon. Saute slowly, add wine and simmer for 8 minutes. Serve with rice or pasta.