10 lg. shrimp
1 stick butter
Salt and pepper
3 tbsp. apple juice
4 cloves garlic
2 tbsp. chopped parsley
Juice of 1 lemon

Peel, devein and butterfly shrimp leaving tail on. Melt butter in skillet. Add garlic, cook until tender. Add shrimp, salt and pepper. Saute over low heat until shrimp are pink. Season with lemon juice. Serve hot over spaghetti or noodles.