4 tsp olive oil
1 1/4 lbs medium shrimp, peeled (tails left on), deveined
6 to 8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup plus 1 tbsp minced parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 lemon slices
1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, 2 to 3 minutes.
Add garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer shrimp to a
platter and keep hot.
2. In the skillet, combine broth, wine, lemon juice, 1/4 cup of the parsley, salt and pepper; bring to
a boil. Boil uncovered until sauce is reduced by half; spoon over shrimp.
3. Serve garnished with lemon slices and sprinkled with the remaining tbsp of parsley.
Makes 4 Equal Servings
WW Plus+ = 4 per serving.
Nutritional Info Per Serving: 184 Calories, 6 g Fat, 404 mg sodium, 3 g Carbs, 0 g Fiber, 24 g Protein
WW Plus+ = 4