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

Heat butter, garlic and olive oil in large skillet. Add shrimp and saute on both sides until done (about 5 minutes). Pour off pan drippings into a small saucepan. Add the remaining ingredients. Cook over high heat for 1 minute. Pour sauce over shrimp and serve with rice to absorb the juice. Yield: 4 servings.