20 shrimp (12 to 15 lb.)
1 c. flour with pinch salt
1 c. light cream
7 oz. olive oil
4 oz. butter
2 med. cloves garlic, sliced fine
Juice from 1 1/2 lemons
4 oz. dry white wine
Fresh parsley
Lemon wedges

Peel, devein, and butterfly the shrimp. Wash in cold water and drain. Flour each shrimp lightly, dip in cream and flour a second time, coating shrimp thoroughly.

In large frying pan, fry shrimp in hot oil until golden brown. Remove shrimp and place on paper towel. Cover to keep warm. Drain oil from pan. Add the butter and garlic, slowly saute to a golden brown; add the lemon, wine and parsley. Bring to a full boil, add shrimp; bring to heat and remove. Serve with a garnish of parsley and lemon wedges.

Serves 4.