1/4 c. butter
2 tbsp. olive or vegetable oil
2 lbs. med. shrimp, shelled and deveined
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Heat butter and oil together in skillet and add shrimp; saute for 3 minutes or until pink. With slotted spoon, remove shrimp and set aside. Add garlic and saute 1 minute. Stir in parsley, lemon juice, salt, pepper, and shrimp. Cook 1 minute. If desired, serve over rice.