1 1/2 lbs. lg. shrimp, in the shell
2 cloves garlic
1 scallion
1 lemon
1 tbsp. butter
2 tbsp. olive oil
Salt
2 tbsp. chopped fresh parsley

Peel and devein the shrimp. Mince the garlic and chop the scallion. Squeeze 2 tablespoons juice from the lemon. Heat the butter and oil in a large frying pan over medium heat. Add the shrimp and 1 teaspoon salt. Saute, stirring, until the shrimp turn pink, 3 to 4 minutes. Stir in the lemon juice and scallions. Sprinkle with parsley and serve.