Shrimp Scampi (a lighter version)

An adaptation from The Italian-American Cookbook. The smaller the shrimp the longer the prep time! I learned that the hard way years ago when I was having guest for dinner and they arrived long before I was finished peeling and deveining the shrimp.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 28  large shrimp, peeled and deveined (about 1 1/2 pounds)
• 3  cloves garlic, minced
• 1⁄3 cup dry white wine (Sauvignon Blanc)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup fresh flat-leaf parsley, chopped
• 1  tablespoon fresh lemon juice

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp, saute 1 minute.
3. Add garlic, saute 1 minute.
4. Stir in wine, salt, and pepper, bring mixture to a boil.
5. Reduce heat to medium, cook 30 seconds.
6. Add parsley and lemon juice, toss well to coat.
7. Cook 1 minute or until shrimp are done.