Garlic Butter Shrimp

• ½ lb shrimp1/2 lb shrimp, peeled
• 2 cloves of garlic2 cloves garlic, minced
• juice of 1 lemon1 lemon
• 2 tbsp butter2 tbsp unsalted buttera glug of olive oil2 tbsp olive oil — olive oil carries the garlic and shrimp fine in the sauté; you lose a little of the buttery richness
• 1 tbsp olive oil1 tbsp olive oil
• a dash of salt1/8 tsp salt
• a dash of black pepper1/8 tsp black pepper, freshly cracked
• 1 tsp chopped parsley1 tsp parsley, chopped

Steps

1. If the shrimp are frozen, thaw them under cool running water, then pat them dry. Peel and pull the tails if needed.
2. Squeeze about 2 tablespoons of juice from the lemon and mince the garlic.
3. Melt the butter with the olive oil in a large skillet over medium heat until it foams.
4. Add the shrimp and cook 1 to 3 minutes per side, just until pink and opaque — don't let them overcook.
5. Stir in the garlic and lemon juice and cook about a minute more, until the garlic loses its raw edge.
6. Season with salt, pepper, and parsley, toss, and serve.