For Mother’s Day, I requested that readers send favorite recipes passed down from their mothers and grandmothers. Carol Miles generously shared this favorite recipe from her mom, Mary Miles. Sure to be a crowd pleaser!
½ cup butter melted
2 tablespoons olive oil
24 jumbo shrimp, peeled and deveined
3 cloves garlic, crushed
2 tablespoons chopped parsley
2 tablespoons dry white wine
1 tablespoon lemon juice
salt and pepper to taste
Heat butter and oil in large skillet. Add shrimp and sauté on both sides until done for about 5 minutes. Pour off pan drippings into small saucepan. Add remaining ingredients. Cook over high heat for one minute. Pour sauce over shrimp.
Serve over pasta or alone with crusty bread for dipping.