3 tbsp. butter
2 tbsp. salad oil
1 tbsp. minced green onion
4 to 5 cloves of garlic, minced or pressed
2 tsp. lemon juice
1/2 tsp. salt
3/4 lb. med. size raw shrimp, shelled and deveined
1/4 tsp. grated lemon peel
2 tbsp. parsley
Dash of liquid hot pepper seasoning

Place Wok over medium high heat. When Wok is hot, add butter and oil. When butter is melted add onion, garlic, lemon juice and salt. Stir fry until onion is limp (30 seconds). Turn heat to high, add shrimp and stir fry until shrimp turns pink (about 2 minutes). Stir in lemon peel, parsley and hot pepper seasoning. Garnish with lemon wedge and serve over rice or buttered noodles.