Shrimp Francese - cooking recipe

Ingredients

20 medium shrimp (about 1/4 lb.)
1 c. flour
3 eggs, beaten
6 Tbsp. butter
salt and pepper to taste
2 Tbsp. lemon juice or juice of 1 lemon
1/2 c. dry white wine (Chablis preferred)

Preparation

Peel, devein and butterfly shrimp, leaving tail attached. Dredge shrimp in flour.
Shake off excess and dip in beaten eggs. Heat butter in large skillet.
(Iron skillet may darken shrimp.) Saute shrimp until golden on both sides.
Sprinkle with salt and pepper to taste.