1/2 c. butter, melted
4 cloves garlic, minced
2 tsp. olive oil
24 lg. shrimp, peeled and deveined
2 tbsp. parsley, chopped
2 tbsp. dry white wine
1 tbsp. lemon juice
Salt and pepper to taste

Heat butter, garlic, and olive oil in skillet. Add shrimp, saute until done, about 3 minutes. Pour drippings into small saucepan. Add other ingredients. Cook over high heat, about 1 minute. Pour over shrimp. Serve with rice. Makes 4 small servings or 2 large.