Olive Garden Shrimp Scampi Fritta

Fill a large pan with 3 to 4 inches of vegetable oil Heat the oil to 350 degrees.

Dredge the shrimp in cornstarch, shake off the excess.

Fry the shrimp in small batches for 2 to 3 minutes, or until golden brown. Drain on a wire rack until ready to serve.

In a heavy-bottomed skillet, heat the wine, vinegar, and chopped onion over medium heat until the liquid is reduced to about 1 tablespoon.

Add the small cubes of butter and stir until it is melted.

Add heavy cream, salt, white pepper, lemon slices, parsley, and lemon juice. Stir to combine.

Place the cooked shrimp on a serving plate and top with white wine sauce.