Ingredients
3 tbs flour
1 tsp no-salt-added lemon-pepper blend
1 lb cleaned and deveined medium or large shrimp (tails on)
1 tbs olive oil
2 cloves minced garlic
1/2 cup dry white wine
1/2 cup fat free chicken broth
3 tbs fresh lemon juice
2 tbs capers
2 tbs butter
1 tbs chopped parsley
Preparation
Combine flour and lemon-pepper blend in a shallow dish. Toss shrimp mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate. Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capters. Bring to a simmer, add shrimp and cook 1 minute or until heated through. Remove from heat, whisk in butter and stir in parsley. Serve immediately.
