Shrimp Piccata

• 3 tablespoons all-purpose flour
• 1 teaspoon lemon pepper
• 1 1/4 lbs large shrimp, cleaned and deveined
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1/2 cup vegetable broth
• 3 tablespoons lemon juice
• 2 tablespoons capers
• 2 tablespoons unsalted butter
• 1 tablespoon chopped parsley
• 3 cups cooked white rice

1. Combine flour and pepper blend in a shallow dish. Toss shrimp in mixture until coated.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2 minutes; turn and cook another minute. Remove shrimp to a plate. Cook in batches if necessary.
3. Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capers. Bring to a simmer. Add shrimp and cook 1 minute, until heated through. Off heat, whisk in butter and stir in parsley. Serve with cooked white rice.

allpurpose, lemon pepper, shrimp, olive oil, garlic, white wine, vegetable broth, lemon juice, capers, unsalted butter, parsley, white rice

Taken from www.food.com/recipe/shrimp-piccata-396614 (may not work)