6 ounces butter
1 1/2 teaspoons crushed garlic
flour 24 large shrimp — peeled, deveined
2/3 cup white wine
1 tablespoon chopped parsley
cooked rice — to serve 4
Saute garlic in butter. Dust shrimp with flour, add to garlic and saute for a few minutes on each side. Then, add wine and parlsey. Cook 2 minutes longer. Place 6 shirmp on each plate in a bed of cooked rice. Spoon the wine sauce over the shrimp.