Elise Bauer

large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)

Tbsp olive oil

Tbsp butter

Salt

garlic cloves, slivered, or 1 Tbsp minced garlic

to 1/2 teaspoon red pepper flakes (less or more to taste)

white wine (I recommend a dry white wine such as a Sauvignon Blanc)

finely chopped parsley

Freshly ground black pepper

lemon juice