Ingredients:

• 16 Jumbo shrimp (Peeled and de-veined, tails on)
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 Vidalia onion, peeled and sliced
• Salt and pepper to taste
• Juice of 1/2 lemon
• 1 lemon, peeled, seeded and thinly sliced
• 1/2 cup dry white wine

Preparation:

Sauté the garlic in the olive oil for 2 minutes. Add the onion, salt and pepper. Toss until the onions are cooked through. Add shrimp and wait for them to turn pink. Add lemon juice, lemon slices, white wine, and cook for another 2 minutes. Serve on whole wheat pasta, or on a bed of greens (they’ll be needing a nap anyway).