Total Calories: 94
Bring the white wine, vinegar, rosemary and garlic to a boil in a small pan and cook until reduced in half. Reduce the heat to low and whisk in the margarine, melting 1 piece at a time. Stir in the lemon juice and remove from the heat.
In a large skillet, heat the polyunsaturated oil over high heat until the surface glistens. Add the shrimp and sauté until they are becoming pink (about 2-3 minutes). Place the shrimp on plates, sprinkle with salt and spread the lemon-garlic over each one. Garnish with chives.
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