1 1/2 lb. lg. shrimp in the shell
2 cloves garlic
1 green onion
1 lemon
1 tbsp. butter
2 tbsp. olive oil
Salt & pepper to taste
2 tbsp. fresh chopped parsley

Peel and devein shrimp. Mince garlic and chop the onion. Squeeze 2 tablespoons juice from the lemon. Heat the butter and oil in a large skillet. Add shrimp and garlic. Saute until shrimp turns pink, 3-4 minutes. Stir in lemon juice and scallions. Sprinkle with parsley and serve. Can be an appetizer or main course with rice.