1 Dozen Shrimp
1 Tbsp Whipped Butter
4 Cloves Garlic, Minced
½ Cup White Wine
Juice from ½ a Lemon
½ Roma Tomato, Diced
Zest from ½ a Lemon
¼ Cup Parsley, Chopped
Place the shrimp on paper towels and pat them dry.
Season them with salt and pepper.
Heat a large skillet over medium heat.
Add whipped butter and garlic to the pan.
Add the shrimp in all at once, and let them cook for about 3 minutes, without moving them.
Turn them over and cook for 2 more minutes.
Pour in white wine, the lemon juice, and tomato.
Simmer the liquid until slightly thickened, for about a minute or two.
Stir lemon zest and parsley into the sauce.
Serve with pasta, or over a bed of mixed greens