4 tsp olive oil

 1/2 lb raw shrimp, deveined without tails

 6-8 cloves minced garlic

 1/2 cup low sodium chicken broth

 1/2 cup white wine

 1/4 cup fresh lemon juice

 1/4 cup minced parsley

 1/4 tsp salt

 1/4 tsp pepper


 Heat the oil in a nonstick skillet, then saute the shrimp for 3-5 minutes or until barely pink. Add the garlic to the skillet and stir constantly for 30 seconds. Remove the shrimp and keep warm. In the skillet, add broth, wine, lemon juice, parsley, salt, pepper and bring to a boil. Boil until the sauce is reduced to half the original amount. Pour the sauce over the shrimp and serve on a bed of rice or with fettuccine noodles (we chose the latter). Garnish with uncooked parsley if you wish. This makes 2 servings.


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