Shrimp Amandine

1 pound raw shrimp, shelled
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons butter
1 clove garlic, cut in half
1/2 cup chopped blanched almonds
2 dashes hot sauce
2 tablespoons white wine
Hot cooked rice

Marinate shrimp in olive oil and lemon juice about 2 hours.

Remove shrimp, reserving sauce. Saut shrimp in butter and garlic until pink. Remove garlic; place shrimp on warm platter; add almonds and reserved marinade to butter in skillet. Add hot sauce and wine. Let simmer 2 to 3 minutes. Pour over platter of hot shrimp. Serve over mounds of rice.

Serves 4.