2-3 lb. jumbo shrimp, cleaned
1/2 c. butter
1/2 c. white wine
1 tsp. garlic powder
1/2 c. Parmesan cheese, grated
Juice of 1 lemon
2 tsp. fresh chopped parsley

Melt butter over medium heat. Add remaining ingredients except parsley. Saute shrimp until they turn pink and are firm. Sprinkle with parsley before serving.