Great shrimp dish for any occasion.

• 1 pound tiger or large shrimp (deveined, butterflied and de-shelled with tails left on)
• 5 tablespoons butter
• 4 cloves minced garlic
• ½ cup quality white wine (dry)
• ½ teaspoon crushed red pepper
• ½ lemon zest
• ½ lemon juice
• 1 tablespoon fresh parsley

Preparation

1. Sauté shrimp on both sides for approximately 90 seconds or until pink.  Do not over cook!
2. Remove from pan and combine remainder of ingredients.  Bring to a boil and reduce to a simmer.
3. Add shrimp, salt and pepper.
4. Finish with lemon zest and sprinkle with fresh parsley.