20 shrimp, split or butterflied
1/2 stick butter
2 cloves garlic, crushed
1 tsp. parsley flakes
2 tsp. lemon juice
1 tsp. salt
1/2 c. dry white wine
1 tsp. prepared mustard
Lemon wedges

Place shrimp on broiler pan. Combine remaining ingredients. Brush over shrimp. Boil 5 minutes, 3 inches from heat. Serve over rice, with lemon wedges. Pour remaining sauce over rice. Serves 2-3.