4 tsp olive oil 1 1⁄4 lb medium shrimp , peeled (tails left on) 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 tablespoon fresh parsley, minced 1⁄4 tsp salt 1⁄4 tsp black pepper, freshly ground 4 slice lemon

1) In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2-3 minutes. 2) Add the garlic and cook stirring constantly, about 30 seconds. 3) With a slotted spoon transfer the shrimp to a platter, keep hot. 4) In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil. 5) Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp. 6) Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.