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| 1/3 Tasse | olive oil |
| 2 x ca. 450 g | Shelled, deveined shrimp |
| 2 | cloves garlic crushed |
| 3 Esslöffel | parsley fresh, chopped |
| 3/4 Teelöffel | salt |
| 1/2 Teelöffel | black pepper freshly ground |
| 3 Esslöffel | lemon juice fresh |
| 1/2 Tasse | Dry white wine (Chablis) |
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Vittorio's restaurant in the Rice Village, owned by Victor Assandri, was on of the first restaurants to expose Houston to the wonderful regional dishes of Northern Italy in the late '60's and early '70's. The secrets to success with this succulent shrimp dish are using fresh ingredients, especially shrimp, parsley and lemon juice, and not over cooking the shrimp.
Directions: Heat oil in a large skillet over medium-high heat. Add shrimp, garlic and parsley and saute until shrimp turn pink, about 2 minutes. Turn shrimp and season with salt and pepper. Stir in lemon juice and wine and simmer about 2 minutes more. Don't over cook or shrimp will be rubbery.
From : Dorothy Flatman
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