1 lb. med. shrimp in shell
2 tbsp. lemon juice
1/4 c. butter
2 garlic cloves, minced
1 tsp. parsley flakes
Wooden picks

Place shrimp in saucepan. Add lemon juice and add water to cover shrimp. Cook only until shrimp color turns pink. Drain and cool by covering with cold water. Peel shell from shrimp, remove black vein from back. Melt butter in large skillet. Add garlic and parsley and cook until garlic is soft. Add shrimp, tossing and stirring in butter until thoroughly heated. Place a wooden pick in each shrimp and serve hot.