* 1 tablespoon of olive oil * 4 cloves of garlic - minced * 1/3 cup of dry white wine * 1/3 cup of clam juice * 1/4 teaspoon of salt * 1/8 teaspoon of pepper * 2 pounds of extra-large shrimp - peeled * 4 tablespoons of cold unsalted butter * 2 tablespoons of lemon juice * 2 tablespoons of fresh parsley - chopped Heat oil in Dutch oven over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add wine, clam juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; bring to a boil. Add Shrimp, cover and cook until shrimp are slightly translucent, about 2 minutes. Reduce heat to medium, stir, cover and cook until shrimp are just cooked through, about 2 minutes. Using a slotted spoon, transfer shrimp to medium bowl. Bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute. Whisk butter, 1 Tablespoon at a time, into sauce; stir in lemon juice and parsley. Season to taste and pour mixture over shrimp in serving bowl. Serve with lemon wedges. Adapted From: Cook’s Country

INGREDIENTS: 2 tablespoons butter 2 tablespoons olive oil 1 1/2 lb uncooked medium shrimp, thawed if frozen, peeled, deveined (tail shells removed) 6 cloves garlic, finely chopped 3 medium green onions, finely chopped (3 tablespoons) 1/4 cup beer or nonalcoholic beer 2 tablespoons lime juice 1 to 2 tablespoons Worcestershire sauce Red pepper sauce, if desired Salt and pepper 2 teaspoons finely chopped fresh cilantro DIRECTIONS: 1. In 10-inch skillet, heat butter and oil over medium heat until butter is melted. Add shrimp; cook and stir 1 minute. Add garlic; cook and stir 1 minute. 2. Add onions, beer, lime juice and Worcestershire sauce. Cook 1 to 2 minutes longer, stirring frequently, until shrimp are pink (do not overcook). Season to taste with red pepper sauce, salt and pepper. Sprinkle with cilantro. Serve immediately.