24 lg. uncooked shrimp (peeled, leaving tails on & deveined)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges

Peel and devein shrimp, leaving tails on and marinate in white wine. Saute minced garlic in butter and olive oil in a large skillet (until tender) with parsley. (Do not brown garlic.) Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot. Serve shrimp with scampi sauce for dipping, and lemon wedges.