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1/2 c. butter
1/4 c. white wine
4 cloves minced garlic
1 Tbsp. chopped parsley
2 Tbsp. Parmesan cheese
10 large shrimp (raw) or 20
medium shrimp

Combine butter, wine, garlic and parsley in small
saucepan. Heat over low heat until butter is melted. Clean
shrimp, leaving tail on. Cut shrimp through back, end to end,
to butterfly. Put shrimp into butter mixture and cook over low
heat until shrimp are pink (about 5 minutes). Pour sauce in a
cup and serve with shrimp. Sprinkle cheese over shrimp. Makes
2 to 4 servings.

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