. 1 pound fresh or frozen peeled and deveined large shrimp
. 1/3 cup dry white wine
. 2 tablespoons lemon juice
. 1 tablespoon capers, drained
. 1/4 teaspoon salt
. 1/8 teaspoon pepper
. 1 tablespoon butter
. 2 cloves garlic, minced
For sauce, in a small bowl stir together wine, lemon juice, capers, salt, and pepper. Set aside.
Place butter in a large skillet. (Add more as necessary during cooking.) Preheat over medium-high heat until butter is melted. Stir garlic in butter for 15 seconds.
Add half of the shrimp to the pan. Stir for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the pan. Repeat with remaining shrimp; remove all shrimp from the pan.
Stir sauce. Add sauce to the hot pan. Cook and stir until sauce is bubbly and reduces slightly. Return shrimp to the pan. Cook and stir about 1 minute more or until heated through.