4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
In an enormous nonstick skillet, heat the oil. Saute the shrimp until simply pink, around 2-3 minutes. Add the garlic and cook blending continually, around 30 seconds. With an opened spoon move the shrimp to a platter and keep them warm.
In the skillet, join the stock, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and heat it to the point of boiling. Bubble uncovered, until the sauce is decreased considerably.
Spoon the sauce over the shrimp. Serve decorated with the lemon wedges and sprinkled with the leftover tablespoon of parsley.
Makes 4 servings