4 teaspoons olive oil
1 1/4 pounds medium, shrimp,
peeled (tails left on) and deveined
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon minced parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon slices
In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2 to 3 minutes.
Add garlic and cook, stirring constantly, for about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep hot.
In the skillet, combine broth, wine, lemon juice, 1/4 cup of the parsley, salt, and pepper; bring to a boil. Boil uncovered until sauce is reduced by half; spoon over shrimp.
Serve garnished with lemon slices and sprinkled with the remaining tbsp of parsley.
Makes 4 Equal Servings