1-2 lbs deveined, tail off shrimp
1/2 cup flour
1 tsp thyme
6 cloves garlic
1 cup dry white wine
juice of 1 large lemon
1 cup chicken broth
a couple drops Worcestershire sauce
3 tablespoons butter
Pat shrimp dry with paper towels. Mix flour with thyme and pepper in a shallow dish. Lightly coat shrimp in the seasoned flour. Shake off excess.
Pour olive oil in a deep skillet over high heat. Cook shrimp in a single layer (in 2 batches if necessary). Saute for 2-3 minutes, until edges are golden brown. Remove shrimp from plate and place on paper towel lined plate. Pour off any excess oil,
Return pan to heat. Add garlic, then wine to the pan and scrape up any bits from the bottom. Reduce wine by half. Add broth and lemon juice. Let the sauce simmer and reduce for 2 or 3 minutes. Stir in butter with a whisk or fork.
Add the shrimp back to sauce and remove from heat. Give the pan a shake. Serve over a bed of pasta and crusty bread.
From Rachael Ray Top 30 Minute Kid Meals