Makes 2 servings
3/4 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 large cloves garlic
2 tablespoons butter
1/2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
2 tablespoons fresh parsley, chopped
lemon wedges for garnish
In a skillet, heat the olive oil over medium heat and saute the shrimp for just a couple of minutes until they just turn pink. Remove the shrimp from the skillet and set aside.
Over medium low heat melt the butter and add the garlic, salt, pepper and oregano. Saute, stirring frequently for a couple of minutes and add the lemon juice and the shrimp back in the pan. Cook, stirring frequently for another minute or so to heat the shrimp back up.
Garnish with parsley and serve with lemon wedges.
Slightly adapted from Good Housekeeping Illustrated Cookbook