(AKA "Acapulco Shrimp")
1 t Butter
2 t Extra Virgin olive oil
2 cloves garlic, minced *
1/4 t Salt
Pepper, to taste
1 pound shrimp, peeled and deveined
1 T parsley, chopped (optional)
1 lemon, cut into wedges
* Mince garlic by hand or in mini-chop. Don't use garlic press.
Melt butter along with 1 t olive oil in a large non-stick skillet over medium heat. When butter is foaming, toss in shrimp. Sprinkle with salt and some freshly ground black pepper. Cook, tossing occasionally, until shrimp is just barely cooked through (test a piece every now and then). Push all the shrimp to one side of the pan. Pour the remaining teaspoon of olive oil into a little puddle in the empty side of the pan. Add the minced garlic to the puddle of oil and let it start to sizzle for about 30 seconds. Stir everything and cook, stirring and tossing, for about 1 minute. Add additional salt and pepper (if needed) to taste. Stir in the parsley and remove from the heat. Serve immediately with lemon wedges.
POINTS Value: 3
Servings: 4
The Johnson Family Cookbook