6 ounces butter

1 1/2 teaspoons crushed garlic

flour 24 large shrimp -- peeled, deveined

2/3 cup white wine

1 tablespoon chopped parsley

cooked rice -- to serve 4

Saute garlic in butter. Dust shrimp with flour, add to garlic and saute for a few minutes on each side. Then, add wine and parlsey. Cook 2 minutes longer. Place 6 shirmp on each plate in a bed of cooked rice. Spoon the wine sauce over the shrimp.