3/4 lb. med. raw shrimp, shelled & deveined
6 tbsp. butter
1 tbsp.c hopped green onion
1 tbsp. olive or salad oil
4 or 5 cloves minced garlic
2 tbsp. lemon juice
2 tbsp. minced parsley
1/4 tsp. salt
1/4 tsp. grated lemon peel
Dash of liquid hot pepper seasoning

Pat shrimp dry with paper towels, melt butter in large skillet over medium heat. Stir in green onion, oil, garlic, lemon juice and salt. Cook until bubbly and add shrimp and cook, stirring occasionally until shrimp turns pink (4 or 5 minutes). Stir in parsley, lemon peel and hot pepper seasoning. Serve with baked potato or rice and crusty bread. Serves two.