Venice Style Sauted Shrimp

8 large shrimp
four cloves of garlic
4 anchovie fillets
100ml of white wine
80ml extra virgin olive oil
1 lemon
4 tablespoons of chopped parsley

Take the black part out of the shrimps back, remove their belly shell. Put in the olive oil, line up the shrimp and fry on a medium heat until coloured then turn over. When well coloured tilt the pan and pour the oil to one side, add the garlic and the anchovy and once the garlic is coloured swirl round the oil to add flavour to the shrimp. Add the white wine, heat through under a strong flame, add salt and pepper and then the parsley.