4 tbsp. butter
1/4 c. olive oil
1 tbsp. minced garlic
1/2 c. white wine
2 tbsp. lemon juice
1 lb. shrimp, shelled
2 tbsp. fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Serve with rice. In a large skillet, melt butter and oil. Add garlic and saute 30 seconds. Stir in wine and lemon juice and cook 1 minute. Stir in shrimp, parsley, salt and pepper. Cook 2-3 minutes over high heat, stir constantly.