Recipe by Vince Zar
I adapted this from a recent issue of Cooking Light Magazine. It was just what we were looking for.
- 12 large shrimp, peeled and deveined
- 1⁄4 cup dry white wine
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 1⁄2 tablespoons extra virgin olive oil
- salt and pepper