Shell and devein 2 pounds raw jumbo shrimp in shells. Rinse and pat dry. Heat 3 tablespoons oil in frying pan. Add 3 cloves minced garlic. Add 2 to 3 minced shallots and saute 1 or 2 minutes. Add shrimp and toss in oil. Add 1/2 cup dry white wine, juice of 1 lemon and add 1/4 cup chopped fresh Italian parsley (optional).

Cook until shrimp turn bright pink - about 3 minutes, but do not over cook or shrimp will be tough. Serve over rice.