Pan Roasted Lemony Shrimp

Step 1: Preheat oven to 400 F.

Step 2: Clean shrimp by removing shell between head and tail. Leave tail on. Remove the vein. Set aside.

Step 3: Put the garlic throug a garlic press or finely mince. Set aside. Cut the lemon into 8 wedges - you will only need 6. Set aside.

Step 4: Add the Pinot Grigio to an oven-safe skillet. Turn heat to medium and bring to a boil. Simmer until it reduces by half, about 1-2 minutes.

Step 5: Add the butter, garlic. Add salt and pepper to taste. Simmer for another minute.

Step 6: Pour the butter/wine sauce into a large bowl. Add the shrimp and lemon wedges. Toss to coat completely, then return to the skillet.

Step 7: Place the skillet in the oven. Roast until shrimp is cooked through. Don't overcook! Remove from oven.

Step 8: To serve, garnish with the chopped parsley and chili flakes to taste. This is excellent over rice, especially if you spoon some of the lemon sauce over all.