Serves: 4
Total Calories: 345

1 1/2 pounds (24 to 30) large shrimp, peeled and deveined, with tails removed
4 tablespoons olive oil
3/4 teaspoon salt
Freshly ground pepper, or to taste
5 tablespoons unsalted butter, at room temperature
6 cloves garlic (large), minced
3 tablespoons dry white wine
3 tablespoons fresh lime juice

1. Blot the shrimp dry with paper towels. Heat 2 tablespoons of the oil over medium-high heat in a skillet large enough to hold half of the shrimp in one layer. When the oil shimmers, place half of the shrimp in the pan using tongs. Season with half of the salt and a little pepper. Cook 1 to 2 minutes, or until the shrimp turn pink on the bottom. Turn and cook the second side until the shrimp are pink and curled, 1 to 2 minutes. With tongs, remove the shrimp to a bowl. Reserve. Repeat with remaining shrimp, oil, and salt.

2. Reduce heat to medium. Add the butter to the pan and stir in the garlic. Cook, stirring, until the garlic starts to brown, 1 to 2 minutes. Stir in the wine and cook 30 seconds. Return all of the shrimp to the pan. Add the lime juice. Toss to coat the shrimp with the sauce. Transfer the shrimp to a serving plate and serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 345
Calories from Fat: 251

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