1 lb De-tailed, butterfly
Shrimp
1    Stick margarine
1 tb Olive oil
4    Cloves minced garlic
1 1/2 tb Flour
3/4 c  Chicken broth
1    Juiced lemon
1/4 c  Chicken broth
1/2 c  Dry white wine
Flakes parsley

Remove shells & tails from shrimp. Butterfly them. In pan, heat up
margarine & oil & garlic until bobbly. Add shrimp & fry for a short while.
Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When
shrimp are ready, add flour/broth to pan. The gradually add the remaining
chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real
lemon), and wine. Sprinkle with parsley flakes before serving over rice.