1 1/2 cups butter
1 cup white wine
2 TBSP parsley
1/4 cup lemon juice
1/4 cup heavy cream
30 to 36 deveined shrimp
Flour

Salt, pepper, and flour shrimp. Sauté in oil until pink. Do not over cook. Drain. Warm 1 cup of white wine in a large skillet. Add shrimp and cook for a minute on low heat. Add butter, lemon juice, and heavy cream until sauce thickens, just a minute or two. Sprinkle with parsley and serve with rice, pasta or on its own.

Photo courtesy of Focus on Living – Bakersfield Californian

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