16 shrimp, peeled and deveined
4 oz. butter
1 tbsp. finely chopped garlic
2-3 oz. sauterne (dry, white wine)
Approx. 1 oz. per serving of carrots, onions, celery and peppers (vegetables should be cut in fine matchstick or julienne shape)
Salt and pepper

Mix garlic and butter to make garlic butter. Saute shrimp in strained garlic butter. Cook briefly until less than half done. Add sauterne, salt and pepper. Add vegetables. Stir fry 1-2 minutes. Vegetables should be al dente or crisp. Wine should be reduced in half. Do not overcook shrimp.

Put 4 shrimp in bed of white rice in a warm casserole dish. Garnish with the vegetables and the liquid in bottom of the pan. Cooking time is approximately 8 minutes.