1 lb. large Texas Gulf Shrimp, peeled & deveined
4 Tbsp. H-E-B Unsalted Butter
1 Tbsp. garlic, minced
1/2 c. white wine
1 lemon, juiced
1/4 tsp. salt
1/4 tsp. pepper
1 handful parsley, chopped
Pat shrimp dry with a paper towel before cooking. In a large skillet, over Medium-High, heat 2 tablespoons butter until melted.
Add shrimp and cook 2 minutes on each side. Add garlic and cook an additional minute. Remove shrimp and set aside.
Return pan to heat and add wine, lemon juice, salt and pepper. Bring to a boil for 1 - 2 minutes.
Remove from heat and stir in remaining butter. Once butter is melted, add shrimp and parsley, toss and serve!
Calories: 250, Total Fat: 14g, Saturated Fat: 8g, Sodium: 319mg, Carbohydrates: 4.5g, Dietary Fiber: 1g, Protein: 24g