4 tsp olive oil
1 tbsp fresh parsley minced
1 1/4 lb shrimp medium, peeled (tails left on)
6 clove garlic minced
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup fresh parsley minced
1/4 tsp salt
1/4 tsp black pepper ground
4 slice lemon
1. In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter, keep hot.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil.
3. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp.
4. Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.
Per Serving: Calories: 184, Total Fat: 6g, Sat Fat: 1g, Sodium: 964mg, Carbs: 6g, Fiber: 1g, Sugar: 1g, Protein: 21g, Weight Watchers SmartPoints: 4