INGREDIENTS
•
1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
•
Salt
•
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
•
2 tablespoons olive oil
•
2-3 tablespoons butter
•
2 tablespoons finely chopped parsley
•
1/2 cup white wine
•
1/2 to 1 teaspoon red pepper flakes
•
Freshly ground black pepper to taste
•
1 Tbsp lemon juice
Go To Recipe