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-Toss shrimp in medium bowl with Essence, Italian Essence, salt and black pepper.
-Place olive oil and 1 tbsp of butter in large saute pan over medium high heat.
-Add shrimp and spread evenly in the skillet. Cook for 2 minutes and turn quickly.
-Add garlic to pan and cook for 30 seconds.
-Add white wine and lemon juice to pan and cook for 3 minutes stirring often.
-Add the remianing 3 tbsps of butter and season with salt and pepper to taste.
-Add parsley and continue to combine.
-Serve immediately over rice.
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