4 tbls butter
1 cup chopped red bell pepper (if desired)
4 garlic cloves, minced
1/2 cup dry white wine
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1/8 tsp paprika
Melt butter in large skillet over medium heat, saute red bell pepper (if using) and garlic until sizzles (about 4 minutes). Add white wine, parsley, lemon juice, salt, pepper, and paprika; bring to a simmer. Add shrimp and cook approx 5 minutes or until shrimp are pink. Serve with crusty bread, if desired.
To freeze: Soften butter. Combine butter, garlic, parsley, salt, pepper, and paprika in small bowl. Scoop into quart size baggie. Remove all air and seal. In another quart size baggie combine white wine and lemon juice; remove all air and seal. Place both baggies in large gallon bag. Have frozen shrimp on hand for serving day.
To serve: Thaw shrimp. Rinse, peel & devein if needed. Thaw butter and wine mixture.Proceed with above directions.