1 1/2 lb. shrimp in shells, fresh or frozen
6 tbsp. butter
1 tbsp. green onion, chopped
4 garlic cloves, minced
1/4 to 1/2 tsp. lemon peel, shredded
1 tbsp. lemon juice
1/4 tsp. salt
Dash bottled hot pepper sauce
Rice, cooked
Parsley, chopped

Thaw shrimp if frozen. Remove shells and devein. Gently pat dry with paper toweling. In a large skillet melt butter over medium heat. Add onions, garlic, lemon peel, lemon juice, salt, pepper sauce; cook until boiling. Add shrimp to the skillet and cook about 5 minutes or until shrimp turns pink. Serve with rice; top with parsley. Makes 4 servings.