6 tbsp. butter
1 clove garlic, minced
1 1/2 lb. shelled raw shrimp
1/4 c. dry sherry
2 tbsp. snipped parsley
cooked yellow or white rice

Melt butter in skillet. Add garlic and cook slightly. Add shrimp, stirring frequently until shrimp are tender and pink, about 5 minutes. Stir in wine and parsley. Heat to boiling. Serve over rice. Makes enough for 2 hungry people.