In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2 to 3 minutes.
Add garlic and cook, stirring constantly, for about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep hot.
In the skillet, combine broth, wine, lemon juice, 1/4 cup of the parsley, salt, and pepper; bring to a boil. Boil uncovered until sauce is reduced by half; spoon over shrimp.
Serve garnished with lemon slices and sprinkled with the remaining tbsp of parsley.
Makes 4 Equal Servings
Nutrition: 184 Calories, 6 g Fat, 404 mg sodium, 3 g Carbs, 0 g fiber, 24 g Protein
Enjoy!.
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