Wow. That pretty much sums up this recipe. The shrimp are so delicious you may not want to share them. We served them with a green salad tossed with Honey Poppy Vinaigrette. If you want to eat all the delicious sauce, serve with pasta, rice, or crusty bread.

How to butterfly shrimp: shell shrimp by holding the curved side up with the tail away from you. Insert the tip of a sharp kitchen shears and snip along the back through to the tail, exposing the vein. Remove the vein and shell, rinse under cold water and drain. Place shrimp on a cutting board and carefully slice along the curved back. Cut about three quarters of the way through and open up so they lay flat. Set aside.
In a bowl, mix the water, wine, CHICKEN SOUP BASE, salt, PEPPER, and rehydrated MINCED GARLIC. Set aside. In another bowl, beat the two eggs. On a deep plate or pie plate, combine the flour, salt, PEPPER, and GRANULATED GARLIC. Dip the shrimp in the egg and then coat with the breading mixture. Place shrimp on a plate until all the shrimp are coated.
In a large frying pan, heat the butter and vegetable oil over medium heat. Cook shrimp, half at a time, until lightly browned on both sides (about 2 minutes per side). Remove the shrimp to another plate as they brown. When you are done browning the shrimp, return them to the frying pan. Add the sauce and PARSLEY. Over medium heat, cook about 2-3 minutes until heated through. Remove shrimp and sauce to a serving platter.

Serves: 4
Prep. time: 20 minutes
Cooking time: 10-15 minutes