• 1 pound large shrimp (raw), shelled and deveined (16-20)

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground pepper

• 1 tablespoon extra virgin olive oil

• 2 tablespoons unsalted butter or ghee

• 1-2 cloves garlic, minced

• 1/4 cup dry white wine

• 1 lemon zest then juiced

• 1/4 cup flat-leaf parsley, finely chopped

• 2 scallions, thinly sliced

• 1 lemon, sliced

Lay shelled and deveined shrimp on a large work board or platter and season with salt and pepper.

In a large pan heat over a medium temperature.  Add in oil and butter then once hot increase the temperature to medium-high then add in the shrimp.  Cook for 2 minutes shaking the handle to move the shrimp around.  Remove shrimp from pan and let sit on a plate.

Lower the temperature to medium then add in garlic and let cook for 1 minute.  Pour in white wine and while stirring scrape up any bits on the bottom of the pan. Pour in lemon juice and lemon zest.  Cook for 2 minutes then add shrimp back into the pan along with the parsley and scallions.

You can either serve from the pan or transfer to a platter and add sliced lemons.  Enjoy with your friends and a glass of white wine!

Thanks to Cindy’s Table for Another Great Recipe!