1 1/2 lb. lg. shrimp in shells
1 tbsp. butter
2 tbsp. olive oil
Salt to taste
2 cloves garlic
1 chopped scallion
1 lemon
2 tbsp. chopped parsley

Peel and devein shrimp. Mince garlic and chop scallion. Squeeze 2 tablespoons juice from lemon. Heat butter and oil in large skillet over medium heat. Add shrimp, garlic and 1 teaspoon salt. Saute, stirring until shrimp turns pink, 3-4 minutes. Stir in lemon juice and scallions. Sprinkle with parsley and serve. Serves 4.