Peel deveigned shrimp from grocer. Simply place left thumbnail under thin shell and start to pull off she'll with legs partially off. With right fore fingers squeeze tail where the meet ends (this will release the meat). While squeezing tail, pull the meat out of remaining she'll and tail.

In large skillet heat butter and olive oil on medium-high heat. Add shrimp and onions before butter browns. Sauté for 3-4 mins.

Add garlic and cook for 1 min. Don't overcook. Shrimp will turn pink when done. Add lemon and pepper.