1/2 c. water
1/3 c. white wine
1/4 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1 lb. lg. shrimp
1 egg
1/2 c. flour
2 tbsp. butter
2 tbsp. vegetable oil
Garnish parsley & lemons

Mix water, wine and broth, salt and pepper; set aside. Remove shells from shrimp and devein. Butterfly shrimp; with knife, cut each shrimp 3/4 of the way through, along center back; spread each shrimp open.

In bowl with fork, beat egg. Measure flour onto waxed paper. Mix shrimp with egg then coat with flour. In skillet over medium heat, heat butter and oil until hot. Cook shrimp, half at a time, until lightly browned on both sides (1 to 2 minutes each side). Return shrimp to skillet; stir in liquid mixture. Over medium-high heat, heat to boiling. Cook 1 minute to blend flavors. Spoon shrimp and sauce onto platter. Sprinkle with parsley and garnish with lemon slices.