"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Dip shrimp in milk and roll in flour. Put olive oil in skillet and sauté shrimp until golden brown on both sides. Place on paper towel to dry. Finely chop parsley and garlic and set aside Squeeze lemon into pan and add butter Over very low heat, stir the butter until it becomes very creamy. Add parsley and garlic. Simmer for about 1 minute. Dribble sauce over shrimp and serve.
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