Source: Sunset magazine - June 2002 - recipe from Linda Lau Anusasananan

1 teaspoon garlic
1 teaspoon minced onion or shallot
1 teaspoon olive oil
8 ounces rinsed deveined peeled medium shrimp (41/50)
1/2 cup sake
3 tablespoons butter
1 tablespoon soy sauce
1 teaspoon chopped parsley

In an 8- to 10-inch frying pan over medium heat, stir garlic and onion or shallot in olive oil until golden brown - about 2 minutes. Add shrimp and sake. Stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minu7tes.

Add butter, soy sauce and parsley; stir until butter is melted and blended into sauce. Spoon into 4 small shallow bowls. Serve with crusty bread or hot cooked rice.

Makes 4 appetizer servings.