1 pound large shrimp
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon salt
1 egg beaten
4 tablespoons butter
3/4 cup white wine
1 cup sliced mushrooms
2 tablespoons parsley
1 lemon sliced (with peel)

Rinse and shell, de-vein and butterfly the shrimp. Mix flour, salt & pepper in shallow dish. Dip shrimp in egg and coat with flour mixture. Melt butter in large skillet over low heat and lightly sauté shrimp until golden. Remove and set aside. Add wine, mushrooms and parsley to pan, stirring a few minutes. Return shrimp to pan and top with lemon slices. Turn occasionally and remove after 5 minutes. Adjust cooking time depending on size of shrimp available to you.

Yield: serves 4

Submitted by Betty Jordan

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