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Shrimp Scampi

3 tablespoons unsalted butter
1 1/2 pounds large shrimp (about 16 to 24), shelled, deveined and rinsed
1/4 cup minced garlic
1/4 cup dry white wine
2 tablespoons lemon juice
2 tablespoons chopped fresh Italian parsley
Salt and pepper to taste

Melt butter in large skillet over medium heat. Sauté garlic for 1 to 2 minutes. Add shrimp, garlic, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs, if desired.

Serve over a bed of linguine.

4-6 servings
Westside Market

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