8 T. butter
4 T. olive oil
3 large cloves garlic, minced
32 pcs. large shrimp, cleaned and deveined
4 T. parsley, fi nely chopped
2 T. fresh lemon juice
Pinch of salt
Parsley sprigs and lemon wedges for garnish
Rinse shrimp and set aside. Heat and melt the butter and olive oil in a large skillet over medium-low heat. When the butter foams, stir in the garlic.
Cook, stirring occasionally, until the garlic is lightly golden (about 8 minutes). Do not let the garlic brown.
Increase the heat to medium-high, and add the shrimp and salt.
Cook for 4 to 5 minutes, turning the shrimp once, until they are pink.
Add parsley and lemon juice; cook 1 minute more (avoid overcooking). Garnish with lemon wedges and parsley sprigs. Serves 4.