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4 teaspoons olive oil
1 1/4 pounds medium, shrimp, peeled (tails left on) and deveined
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon minced parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon slices
In a large nonstick skillet, heat the oil. Saut� the shrimp until just pink,
2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds.
With a slotted spoon transfer the shrimp to a platter, keep hot.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley,
the salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced
by half; spoon over the shrimp.
Serve garnished with the lemon slices and sprinkled with the remaining tablespoon
of parsley.
Makes 4 servings.
Per serving: 184 Calories, 6 gm total Fat, 1 g Saturated Fat, 219 mg
Cholesterol, 404 mg sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 24 g
Protein, 58 mg Calcium
4 WW points per serving
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