Saute the shrimp in the butter with the lemon juice added until the shrimp are opaque and tender. Sprinkle with salt and a liberal amount of black pepper then serve over the wild rice!
My niece learned to make this when her dad (my brother) was stationed with the Army in Germany and she was asked to make dinner for the family. She was only 10 years old when she learned to cook and started to make this.
Originally Submitted
7/31/2014
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