1/3 c. butter
1 1/2 to 2 lb. jumbo shrimp, peeled & deveined
4 to 6 medium cloves garlic, crushed & minced
1/3 c. chopped fresh parsley
2 to 3 tbsp. lemon juice
Salt, to taste
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes. Add the parsley, lemon juice and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad. Makes 4 servings.