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- 1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
- 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
- 2 tablespoons olive oil
- 2-3 tablespoons butter
- 2 tablespoons finely chopped parsley
- 1/2 cup white wine
- 1/2 to 1 teaspoon red pepper flakes
- Freshly ground black pepper to taste
- 1 Tbsp lemon juice
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