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

Heat butter and olive oil in a large skillet; add shrimp and saute on both sides until done (about 5 minutes). Pour off pan drippings into small saucepan. Add remaining ingredients; cook over high heat 1 minute. Pour sauce over shrimp. Serves 4.