1/2 c. melted butter
2 tbsp. olive oil
24 lg. to jumbo shrimp, peeled and deveined
Salt and pepper to taste
3 cloves garlic, crushed
2 tbsp. chopped parsley - fresh if available
2 tbsp. dry white wine
1 to 2 tbsp. lemon juice

Heat butter and olive oil in large skillet; add shrimp and saute on both sides until done (about 5 minutes).

Pour off pan drippings into small saucepan. Add remaining ingredients and boil rapidly about 1 minute. Pour over shrimp. Serve with French bread for dunking.