1 1/2 lb. lg. shrimp, peeled and deveined
2 garlic cloves
1 scallion
1 lemon
1 tbsp. butter
2 tbsp. olive oil
1 tsp. salt
2 tbsp. chopped fresh parsley

Mince the garlic and chop the scallion. Squeeze 2 tablespoons juice from the lemon. Heat the butter and oil in a large frying pan over medium heat. Add shrimp, garlic, and salt. Saute, stirring until shrimp turns pink, 3-5 minutes. Stir in the lemon juice and scallions. Sprinkle with parsley and serve. Serves 4.