24 jumbo Shrimp
1/2 C. Flour
1/4 C. Olive Oil
6 Shallots (diced fine)
1 tsp. Garlic
1/8 C. fresh Parsley, chopped
1/2 C. Chicken Broth
2 Tbsp. Lemon juice
1/2 C. butter chunks

Dust shrimp with flour. Heat oil over medium high heat. Add shrimp and saute for 2 to 3 minutes, until half done. Add shallots. Saute one more minute until the shallots are tender. To pan, add garlic, parsley, stock, and lemon juice. Cook so that flavors combine and juices reduce down. Slowly add butter chunks while stirring, allowing butter melt and blend the sauce. Serve immediately.
Serves 6 for appetizers.