2 tbsp. sliced green onion
4 cloves garlic, finely chopped
2 tbsp. butter
2 tbsp. olive or vegetable oil
1 lb. med. raw shrimp, peeled and deveined
1/4 c. lemon juice
1/8 tsp. salt
Chopped parsley

In large skillet over medium-high heat, cook and stir onion and garlic in butter and oil 1 minute. Add shrimp, cook and stir until shrimp are pink. Add lemon juice and salt, heat through. Garnish with parsley. Refrigerate leftovers. 4 servings.