|@skyblue:**Recipe Name** |Garlic Wine Shrimp|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |http://www.eeecooks.com/recipes/2002/03/18/shrimp|
|@skyblue:**Base** |Seafood|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |3|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 1 Pound(s) Jumbo uncooked, peeled, tail on shrimp
  * 2 Clove(s) minced garlic
  * 2 Tablespoon(s) extra virgin olive oil
  * 1 Cup(s) dry white (sauvignon blanc) wine
  * 3 Tablespoon(s) chopped parsley
  * 1 Dash(s) fresh ground black pepper
  * 1/2 juice of fresh lemon

**Directions:** \\ We begin by thawing the shrimp in a colander under cold running water according to the package directions. When the shrimp are defrosted and draining, we start heating the olive oil and garlic in a frying pan over medium-low heat. When the garlic is fragrant, we raise the heat to medium and add the shrimp. We cook, turning the shrimp after 2 minutes. After another minute or so, we add the wine and parsley and cook until the shrimp are done.

The shrimp only take about 5 minutes total to cook. We remove the shrimp to a serving bowl, leaving the wine sauce in the pan. We boil the sauce for a minute or so, add the juice from half a lemon and some black pepper and pour the sauce over the shrimp. We serve with wedges of lemon. 

**Nutritional Info:** \\ Unknown.