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1 1/2 pounds shrimp (about 16-24 large shrimp or 40-45 small shrimp)
1/2 cup clarified butter 5 tablespoons minced garlic 6 green onions, thinly sliced 1/4 cup dry white wine 2 tablespoons lemon juice, fresh if possible 2 tablespoons chopped fresh parsley salt and pepper, to taste Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Serve over angel hair pasta. Makes 8 servings.
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