1 lb. raw shrimp, shelled
1/4 C. olive oil
1/4 C. lemon juice
3 T. butter
1 clove garlic, cut in half
1/2 C. chopped blanched almonds
2 dashes hot sauce
2 T. white wine
Hot cooked rice

Marinate shrimp in olive oil and lemon juice about 2 hours.

Remove shrimp, reserving sauce. Sauté shrimp in butter and
garlic until pink. Remove garlic; place shrimp on warm platter;
add almonds and reserved marinade to butter in skillet. Add hot
sauce and wine. Let simmer 2 to 3 minutes. Pour over platter of
hot shrimp. Serve over mounds of rice.

Serves 4.

B-man :wink: