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 for about 2 hours.
Remove shrimp, reserving sauce.
Sauté 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 for 2 to 3 minutes.
Pour over platter of hot shrimp.
Serve over mounds of rice.