Peel the shrimp, de-vein and set aside. In a large skillet heat the butter and olive oil. When it foams, add the shrimp, and the remaining ingredients, tossing to coat. Cook until the shrimp turn pink and opaque. Serve immediately with the pan juice and garnish with the parsley. This dish may be served in a bowl with French bread for dipping, or over angel hair pasta. Sometimes I add lump crabmeat and crawfish tails to the dish for a seafood mélange.
A well chilled Pinot Grigio, Sauvignon Blanc, or Chablis will kick these dishes up a notch. And remember, buy only the freshest seafood, and use fresh ingredients. It makes all the difference in the world.
Makes 4 servings