Instructions: 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.

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