- 2 tablespoons butter
- 1/3 cup olive oil
- 2 garlic cloves, finely chopped
- 1 small red chili, seeded and finely chopped
- 24 large raw shrimp, peeled and deveined, tails left intact
- 3 tablespoons chopped Italian parsley
- Lemon wedges, to serve
Heat the butter and olive oil in a large frying pan. When hot, add the garlic and chili. Cook, stirring continuously, for 30 seconds.
Add the shrimp and cook for 3-4 minutes on each side, until they turn pink. Sprinkle the shrimp with the chopped parsley and serve them immediately on hot plates, with the lemon wedges.
source: The Produce Bible by Leanne Kitchen