MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Bruno
 Categories: Seafood, Citrus, Wine, Herbs
      Yield: 4 Servings
 
    1/2 c  All-purpose flour; for
           - dredging
      3 lg Eggs; well beaten
    1/2    Oil
     12    Jumbo shrimp; shelled,
           - deveined, butterflied,
           - tails on
      2 cl Garlic cloves; crushed
    3/4 c  Dry white wine
      3 tb Fresh lemon juice
    1/4 ts Fine sea salt; to taste
      1 tb Dijon mustard
      3 tb Unsalted butter; room temp
      2 ts Very fine chopped parsley
      4    Lemon wedges; for serving
 
  Place the flour and the beaten eggs in two separate
  shallow bowls near the stove.
  
  In a 12" saute pan, heat the oil over medium-high heat.
  Dredge the shrimp in flour, shaking off the excess. Dip
  each shrimp into the egg wash, letting the excess drip
  back into the bowl for a moment.
  
  Place the shrimp, butterflied side down, in the hot oil.
  Cook undisturbed for 3 minutes, until pale golden.
  
  Add the garlic and cook for one minute more, stirring.
  (Cook the shrimp in badges, if nesessary to avoid
  overcrowding).
  
  Drain off all but about one teaspoon of the cooking oil.
  Add the white wine, lemon juice and salt.
  
  Bring to a boil and cook for one minute. Transfer the
  shrimp to heated plates and increase the heat to high.
  
  Whisk in the mustard and simmer the sauce until it is
  reduced by two-thirds, about 2 minutes.
  
  Remove the pan from the heat and swirl in the butter,
  shaking the pan vigorously to bring the sauce together.
  
  Discard the garlic and spoon a little over sauce over
  each serving.
  
  Sprinkle the edges of the plates with parsley, place a
  lemon wedge on the side, and serve.
  
  RECIPE FROM: http://recipeofhealth.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Sometimes what's right isn't as important as what's profitable - Matt Stone
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)