Clean Shrimp by removing the shell but leaving the tail on & removing the bottom vein & then butterfly the shrimp by slicing open the top down to the top vein all the way down to the top vein & remove & rinse the cleaned butterflied shrimp

Salt & pepper the cleaned shrimp

Finely dice the shallots & mince the garlic

In a saute pan add the olive oil & 2 tablespoons of the butter on a medium high heat & then add the shallots and garlic with a pinch of red pepper flake & cook until shallots are clear but dont brown the garlic

Add the shrimp & saute until they turn color & remove immediately...they don't have to be cooked all the way through.

Add the white wine to the pan with the remaining 2 tablespoons of butter & the juice of a lemon & let simmer for a few minutes

Add the shrimp back to the pan with the finely minced parsely & cook & toss for a minute or two depending on how big the shrimp are

Also delicious on top of spaghetti just double the sauce recipe