This is an easy, quick and delightful dish. Serve it up next time you feel like eating fresh shrimp. You’ll be glad you did.
1/3 cup of butter or olive oil
5 garlic cloves, minced
2 pounds medium peeled shrimp
1/3 cup fresh parsley
3 tablespoons lemon juice
1/4 cup dry white wine (or vermouth)
1 teaspoon of salt
In a large heavy skillet, melt butter over medium heat until butter sizzles. Add garlic and sauté until lightly browned. Add shrimp and stir-fry until shrimp begins to turn pink. Remove to a plate and keep warm. Add remaining ingredients and bring to a simmer cooking until liquid reduces back down to just the butter stage. Add the shrimp, give them a couple tosses and serve while hot. Good over a bed of rice or hot pasta.