1 3/4 lbs. lg. raw shrimp
2 tbsp. sweet butter
1 tbsp. olive oil
1 tbsp. finely minced garlic
2 tbsp. finely minced shallots
Salt & freshly ground black pepper to taste
2 tbsp. lemon juice or more to taste
2 tbsp. finely chopped fresh dill

1. Peel and devein shrimp.

2. In a large skillet over low heat, melt butter with olive oil. Add garlic and shallots and saute for 2 minutes without browning.

3. 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.

4. Add lemon juice and dill; toss together well. Cover and refrigerate 3 to 4 hours before serving. Adjust seasoning to taste.

5. Serve as a first course or on the ends of long bamboo skewers as an appetizer.

10 portions as an hors d'oeuvre; 4 to 6 as an appetizer.