wonderful stuff-serves 4)

1 ½ lbs. medium or large shrimp, shelled, deveined and butterflied
¼ c. flour
¼ c. olive oil½ c. salted butter, room temp.
4 medium garlic cloves, crushed, then minced*
1 ½ T finely chopped shallots**
2 T. finely chopped parsley
¼ t. paprika
¼ t. cayenne pepper
1-2 tsp. anise liqueur (optional, but adds a lot)
2 T. lemon juice
¾ c. dry white wine***
Salt/Pepper
Chopped parsley if desired

Cream together the butter, garlic, onions, chopped parsley, paprika, cayenne, and liqueur (if used, add it to the rest, and add butter last.)

After preparing the shrimp, dust lightly with the flour. Heat oil in a skillet and sauté the shrimp over medium heat, stirring frequently, for 3-4 minutes (until pink; do NOT overcook!)

Drain off the oil, if any is left, Add lemon juice and wine. Agitate or stir just long enough to thicken, and remove from heat promptly.

Add the creamed mixture of garlic and spices and toss till the butter is melted and the shrimp are coated well.

Season with salt/pepper and serve with chopped parsley sprinkled over the top.

* If you like garlic, this is one recipe in which you can add another 3-5 cloves and it is really great.
** The white part of green onions is a substitute, but no match, for shallots
***substituting orange juice permits those who wish to cook without wine to do so. It is a quite different dish, but unique and very tasty.