Shrimp Scampi From The Wool Growers Basque Restaurant

• 30 -36 medium shrimp, shelled and deveined
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup flour
• 1 cup dry white wine
• 1 1/2 cups kerry irish gold sweet butter
• 1/4 cup lemon juice
• 1/4 cup heavy cream
• 2 tablespoons chopped parsley

1. Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these.
2. Remove shrimp.
3. Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute.
4. Add 1-1/2 cups butter and melt.
5. Add 1/4 cup lemon juice.
6. Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2.
7. Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself.
8. Note: minced garlic TO TASTE can be added to this at any stage ~ from sauteing the raw shrimp through the last step of adding the heavy cream.

shrimp, olive oil, salt, pepper, flour, white wine, kerry irish gold sweet butter, lemon juice, heavy cream, parsley

Taken from www.food.com/recipe/shrimp-scampi-from-the-wool-growers-basque-restaurant-429613 (may not work)