Recipe - Scampi Al Fresco

1 pound Raw shrimp
deshelled and deveined
2 tablespoon Olive oil
2 tablespoon Butter or Margarine
3 tablespoon Chopped parsley
(Italian if possible)
2 Garlic cloves; chopped
One half teaspoon Crumbled dry mint; OR
1 teaspoon Fresh Mint, finely chopped
Salt and Pepper to taste
1 One half tablespoon Fresh Lemon Juice
1 pound Cooked Fettucine

HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and cook
over high heat, turning shrimp constantly. As soon as the shrimp "turn
color," that is turn pink, add the parsley, garlic and mint. Keep tossing
for no more than another minute; remove from heat and stir in the lemon
juice, starting with 1 tablespoon. Taste, and if it needs more tang, add
salt and pepper and add the other One half tablespoon lemon juice. Serve with
hot fettucine.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini