1 lb. lg. shrimp, peeled and deveined

Split each shrimp lengthwise t make the dish go further or if serving children.

4 tbsp. butter (or olive oil for a more distinctly Italian flavor)
1 lg. garlic clove, finely chopped or crushed
1-2 tbsp. chopped parsley
1-2 tbsp. lemon juice
1/3 c. dry white wine
Salt and pepper

In large skillet melt butter, add garlic and parsley and brown lightly. Add shrimp and saute just until turning opaque then remove with slotted spoon and reserve.

Blend the lemon juice, wine, salt and pepper into the skillet and stir to coat with the sauce. Serve over steamed rice or pasta. (For a thicker sauce, stir 1-2 teaspoons cornstarch into the wine before adding it to the skillet.)