3/4 lb. shrimp, shelled
6 tbsp. butter
1 tbsp. minced green onion
1 tsp. olive oil or salad oil
4 or 5 cloves garlic
2 tsp. lemon juice
1/4 tsp. salt
2 tbsp. minced parsley
1/4 tsp. grated lemon peel
Dash hot pepper
Lemon wedge

Pat shrimp dry. Melt butter on medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook until bubbly. Add shrimp, stir occasionally until shrimp are pink (5 minutes). Blend in parsley, lemon peel and hot pepper seasoning.