1 lb tail-off medium uncooked shrimp (thawed)
1/4 cup butter
2 tbsp olive oil
2 large garlic cloves, minced
1 tsp dried parsley
juice of 1/2 lemon
1/2 cup white wine (I used chardonnay)
Add olive oil and butter to skillet over medium high heat. When butter is melted, add garlic and cook a minute or two until garlic is fragrant, but not browned. Add the wine, lemon juice, and parsley and cook until reduced by about half. Add the shrimp and saute until pink. Serve and watch it disappear!