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. 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 2 to 3 minutes. Pour over platter of hot shrimp. Serve over mounds of rice. Serves 4.