2 Pounds Large Shrimp, cleaned, deveined and tails off
8 Cloves Garlic, minced
1 Cube Butter
2 TB. Fresh Parsley, minced
1 Cup, white wine, I like Pinot Grigio
Sea Salt
Fresh Ground Pepper
1 Lemon, Juiced
In a deep, large pan, melt butter over low heat. Add minced garlic, and saute for about 4 minutes. Over medium heat, add parsley, pepper and salt to taste. Stir well. Add shrimp, and cook, stir until shrimp are pink. About 8-10 minutes. Add the wine and lemon juice, heat thoroughly, and serve.
Sometimes, I will sprinkle Parmesan Reggiano Cheese before serving. This goes great with crusty bread and butter.