1-1/4 lbs medium raw shrimp, peeled and deveined (tails off)
6-8 garlic cloves, minced
1/2 c. low sodium chicken broth
1/2 c. dry white wine
1/4 c. fresh lemon juice
1/4 c. - 1 T. minced parsley
1/4 t. salt
1/4 t. freshly ground pepper
4 lemon wedges
Instructions
In a large nonstick skillet, heat the oil. Saute the shrimp until just
pink, about 2-3 minutes.
Add the garlic and cook stirring constantly, about 30 seconds. With
a slotted spoon transfer the shrimp to a platter and keep them
warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the
parsley, the salt and pepper; and bring it to a boil. Boil uncovered,
until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon
wedges and sprinkled with the remaining tablespoon of parsley.
Originally Submitted
11/14/2013
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