2 lbs. med. shrimp
1/2 c. olive oil
1 tbsp. garlic, minced
4 tbsp. fresh parsley, chopped
1/2 c. butter
1/4 c. onion, minced
2 tbsp. fresh lemon juice
1/2 c. cream of mushroom soup

Remove shrimp from the shell and devein. Rinse under cold water and drain on paper towel. Pat dry.

In a large skillet, heat butter and oil. Saute onion and garlic until translucent. Mix mushroom soup with 1/2 cup chicken broth. Add lemon juice, parsley, salt and pepper to soup. Drop shrimp into soup mix. Simmer on very low heat for 15 minutes until shrimp is cooked. Put over rice or noodles.