Rock Shrimp Sauté

(by Alice Lowe)

1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined

2 T. butter

1 T. olive oil

3 cloves garlic, pressed or minced

1 T. lemon juice

2 T. white wine

a few dashes of Tabasco sauce, optional

chopped parsley, optional

Melt 1 T. butter in skillet over medium heat.

Add olive oil and garlic, stirring to combine.

Add shrimp, and toss with butter mixture

Cook shrimp 3 - 4 minutes until flesh turns white and slightly opaque.

Remove to serving dish.

Melt remaining 1 T. butter in the skillet.

Add lemon juice, wine, and Tabasco.

Simmer over low heat for about 5 minutes to thicken.

Pour lemon butter over shrimp.

Garnish with chopped parsley if desired.

(Read Lobster Legacy, the story that accompanies this recipe.)