6 tbsp. butter
1 tbsp. olive oil
2 tsp. lemon juice
2 tbsp. minced parsley
Tabasco sauce, 2 or 3 drops
1/2 to 3/4 lb. shrimp, shelled, deveined and butterflied
1 tbsp. minced green onion
5 cloves garlic
1/4 tsp. salt
Lemon peel, grated

Melt butter and oil in sauce pan. Add green onion, garlic, lemon juice and salt. Cook until bubbly. Add shrimp, cook about 5 minutes or until all shrimp are pink. Add Tabasco sauce and stir in lemon peel and parsley. Heat through. (Serve with fettucini, broccoli and warm French bread.)