24 large shrimp
3 tablespoons butter, plus a splash of olive oil
1 tablespoon dry white wine
1 clove garlic, minced or crushed
1/4 teaspoon fresh lemon juice
Optional parsley, for garnish
Season the shrimp with salt, and set them aside. In a large pan, add butter and a bit of olive oil, along with white wine and garlic, and melt butter on low heat. Let the garlic cook 3 minutes. Then, add shrimp, and turn the heat to medium low; cook the shrimp until they’re opaque, 2-3 minutes per side. Transfer the shrimp to a serving dish, and drizzle with fresh lemon juice and parsley. Serve immediately.
Five-Ingredient tip: Though we recommend making this shrimp right before serving it, you can also make it in advance by grilling the shrimp in oil, then popping them in the refrigerator. Before serving, add butter, oil, lemon juice, and parsley to a pan, and let it all come together on low heat. Then, toss the shrimp in the butter mixture before serving.
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