4 teaspoons olive oil

1 1/4 pounds medium, shrimp,

peeled (tails left on) and deveined

6-8 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 tablespoon minced parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 lemon slices

In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2 to 3 minutes.

Add garlic and cook, stirring constantly, for about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep hot.

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.

Serve garnished with lemon slices and sprinkled with the remaining tbsp of parsley.

Makes 4 Equal Servings

Nutrition: 184 Calories, 6 g Fat, 404 mg sodium, 3 g Carbs, 0 g fiber, 24 g Protein

Enjoy!.