From the Kitchen of Kevin Rakszawski
Olive oil
Small onion, chopped
2 Tbsp. chopped garlic
1 lemon, juiced
1/2 cup white wine
2 Tbsp. butter
2 Tbsp. chopped parsley
Shrimp, peeled and deveined
Season the shrimp lightly with salt and pepper. Coat a saute pan with olive oil and heat on medium heat. Add the shrimp, and saute until they just start to turn pink. Remove shrimp from pan and set aside. Add onion and garlic to pan and cook until onion softens, about 3 minutes. Add lemon juice, butter, and white wine and reduce to 2/3 volume over about 5 minutes. Add shrimp back into pan and continue cooking. Finish with parsley and a lemon slice for garnish. Serve over angel hair or white rice.