Step 1

If using frozen shrimp thaw them over night in the refrigerator.  Drain shrimp and pat dry.

Step 2

Zest one large lemon and then squeeze the juice, to yield at least 2 T juice and close to 1 T lemon zest.  Finely mince garlic cloves to make 2 T minced garlic.

Step 3

Heat the oil over medium high heat and then melt the butter, using a large heavy pan.  (I used a pan that was nice enough to serve the shrimp from, which helps keep them hot.)  Add the shrimp in a single layer and cook just until they start to turn pink at the edges, not more than 1-2 minutes.

Step 4

Turn shrimp over quickly and add the minced garlic.  Continue to cook until shrimp are barely firm, probably not more than 3-4 minutes more.  (Don’t overcook; the shrimp will continue to cook a little in the hot pan.)

Step 5

Turn off heat and add the lemon juice, lemon zest, and salt as desired and stir to coat shrimp.  Serve immediately.