1. In a medium saucepan, combine the broth, wine, lemon juice, the parsley, the salt and pepper and bring it to a boil. Boil uncovered until the sauce is reduced by half. Keep on back burner on low. 2. In another large nonstick skillet, heat the oil. Saute the shrimp until just pink (about 2-3 minutes). Add the garlic and cook stirring constantly (about 30 seconds). 3. Plate the shrimp and spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with a little parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
