2 pounds medium-size shrimp
1/2 cup butter
1/2 cup olive oil
1/4 cup minced onion
1 tablespoon minced garlic
1/2 cup dry white wine
2 tablespoons lemon juice
4 tablespoons chopped fresh parsley
Salt and pepper to taste


Remove shrimp from the shell and de-vein. Rinse under cold water and drain on paper toweling. Pat dry. In a large skillet, heat butter and oil. Saute onion and garlic until translucent. Add wine, lemon juice, parsley, and seasonings. Drop in shrimp and cook about 5 minutes or until firm. Transfer to ovenproof platter. Broil briefly until tops are browned.


Serves 6.

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