2 tbsp. butter
1 clove garlic (minced)
4 jumbo shrimp (peeled and deveined - tails left on)
1 tsp. lemon juice
1 tbsp. grated Parmesan cheese
Salt and pepper
1/4 tsp. parsley flakes

Melt butter in 10 inch skillet over medium heat. Stir in garlic and saute briefly. Add shrimp and saute 1 to 2 minutes on each side. Pour lemon juice over shrimp. Add cheese, salt and pepper to taste. Saute briefly and remove shrimp to a serving plate. Keep warm.

Raise heat under skillet and boil pan juice until syrupy. Stir in parsley. Pour sauce over shrimp. Serve over rice, or can be served alone.