1 small back of frozen uncooked shrimp (with tails removed)
1 tbs extra virgin olive oil
2 cloves of fresh garlic, minced
1/3 cup of white cooking wine
1/4 tsp salt
1 tbs chopped fresh parsley
1 Roma tomato, diced
Thaw shrimp in refrigerator overnight. Heat oil in skillet over medium heat. Add garlic; cook for 1 minute. Add thawed shrimp, wine, and salt. Cook until shrimp is pink. Remove from heat and stir in fresh parsley and squeeze juice from 1/2 lemon over the shrimp. Serve on 2 plates and top with diced tomato. Serve with couscous, rice, or your favorite grain or whole wheat pasta.