3 tablespoons butter
1 tablespoon virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
16 oz large shrimp
1/2 lemon, juiced
1 teaspoon dried parsley
sea salt and coarsely ground peppercorn melange
Heat butter and oil in large skillet over medium heat. Add garlic and red pepper flakes, stirring until garlic is golden brown about 20-30 seconds. Add shrimp and cook 1-2 minutes until meat is opaque. Sprinkle with the juice of half a lemon. Season with parsley, salt and pepper. Serve immediately. Serves 4.
Wine Suggestion: Sterling Sauvignon Blanc
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