1 pound large (16-20 count) shrimp, shelled* and de-veined or tail-on
2 tablespoons olive oil
2-3 tablespoons butter
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
1/2 to 1 teaspoon red pepper flakes
1/2 cup white wine
2 tablespoons finely chopped parsley
Freshly ground black pepper to taste
1 tablespoon lemon juice
1/8 teaspoon basil leaves
Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
Serve alone, with Rouses French Bread over pasta.