1 3/4 lb. lg. raw shrimp
2 tbsp. butter
1 tbsp. olive oil
1 tbsp. finely minced garlic
2 tbsp. finely minced shallots or green onions
Salt and freshly ground black pepper to taste
2 tbsp. lemon juice or more to taste
2 tbsp. finely chopped fresh dill or 1 heaping tbsp. dried dill

Peel and devein shrimp. In a large skillet over low heat, melt butter and oil. Add garlic and shallots and saute 2 minutes without browning. Add shrimp, increase heat slightly, and cook shrimp for 3 minutes or until just done to taste. Add salt and pepper to taste and toss well.

Remove to a bowl, scraping in all the sauce. Add lemon juice and dill; toss well. Cover and refrigerate 3-4 hours before serving. Adjust seasonings to taste. Serve on a bed of lettuce on platter with toothpicks as an appetizer or individual plates as a first course. Serves 10 as hors d'oeuvres; 4-6 as first course.