6 ounces (1-1/2 sticks) butter
1-1/2 teaspoons crushed garlic
Flour
24 large shrimp, peeled, deveined
2/3 cup white wine
1 tablespoon chopped fresh parsley
Cooked rice to serve 4
Sauté garlic in butter. Dust shrimp with flour, add to garlic and sauté for a few minutes on each side. Then, add wine and parsley. Cook 2 minutes longer.
Place 6 shrimp on each plate in a bed of cooked rice. Spoon the wine sauce over the shrimp.
Serves 4.