Instructions: Preparation Time: 5 minutes

Cooking Time: 9 minutes

1. Rinse the peeled shrimp under cold running water; place on a paper towel-lined plate.

2. Heat the oil in a non-reactive large non-stick skillet over medium-high heat. Pat the shrimp dry with paper towels. Add to the skillet, spreading them out in a single layer if possible (if not, saute in 2 batches). Sprinkle with salt and pepper to taste; scatter the garlic around the shrimp. Let the shrimp sizzle in the hot oil without stirring or turning for about 1 minute. With tongs, turn the shrimp over; saute, stirring occasionally with a wooden spoon, for 1 minute longer. Toss the shrimp until they just turn pink with no raw traces and are opaque in the center, 1 to 2 minutes more. Transfer the shrimp with a slotted spoon to 2 warm dinner plates.

3. Place the butter in the pan and heat, swirling the pan once or twice, until the butter turns nut-brown and fragrant (but not black), usually 2 or 3 minutes. Pour the lemon juice into the pan and let it bubble up for a moment. Turn off the heat and add the parsley, swirling the pan to mix.

4. Drizzle the sauce over the shrimp and serve immediately with lemon wedges.

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