3/4 stick unsalted butter
1/4 c. olive oil
1 tbsp. minced garlic
Salt and pepper to taste
1 tbsp. minced shallots
2 lb. lg. shrimp, peeled and deveined
Snipped chives or chopped parsley for garnish
1/2 c. chopped peanuts

In a large saute pan, melt butter and oil over medium heat Add garlic and shallots and saute briefly; take care not to burn garlic. Add shrimp and saute until pink, about 4-5 minutes. Add peanut and saute another minute or so. Serve immediately. May keep warm in a chafing dish over low heat.