1 lb. jumbo shrimp in shells, fresh or frozen (about 16-20)
1/4 c. butter
1 clove garlic, minced
1/4 c. lime juice
1/2 tsp. Mexican seasoning (or blend of chili powder & cumin)
1 tbsp. minced parsley

Peel shrimp, leave tails on, devein. Melt butter in large skillet; when foam subsides add garlic, cook a minute and add shrimp. Saute until shrimp are pink and almost cooked (about 3 minutes). Add juice, seasoning and parsley. Simmer 3-4 minutes longer. Serve with warm tortillas or over rice. Makes 3-4 servings.