|Unpeeled fresh shrimp||2 Pound (Use Medium Sized Variety)|
|Corn oil margarine||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh parsley||2 Tablespoon, minced|
|Fresh lemon juice||2 Tablespoon|
|Garlic||1 Teaspoon, minced|
|Dijon mustard||1⁄2 Teaspoon|
|Hot cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Parmesan cheese||2 Tablespoon, freshly grated|
Peel and devein shrimp; pat dry with paper towels.
In a heavy skillet over low heat melt margarine.
Saute for 5 minutes or until pink.
Warm a baking dish in a low oven.
Into the warm baking dish place shrimp; keep warm.
To the skillet add wine, parsley, lemon juice, garlic, mustard and salt.
Cook for 3 minutes.
Place shrimp in skillet.
Heat just to serving temperature; do not overcook.
Serve over brown rice.
Garnish with Parmesan cheese.