1 lb. shell shrimp or 12 oz. uncooked jumbo shrimp, peeled, cleaned and deveined
6 tbsp. butter
1 tbsp. chopped onion
1 tbsp. salad or olive oil
4 cloves garlic, minced or pressed
1 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. parsley
1/4 tsp. grated lemon peel
Tabasco sauce to taste

In wide frying pan, melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Pat shrimp dry with paper towel and add to mixture in frying pan. Cook, stirring occasionally, until shrimp turns pink, about 5 minutes. Blend in parsley, lemon peel, and Tabasco. Turn onto serving dish. Garnish with lemon wedge. Serves 4-6.