1 lb Raw shrimp
-deshelled and deveined
2 tb Olive oil
2 tb Butter or Margarine
3 tb Chopped parsley
-(Italian if possible)
2    Garlic cloves; chopped
1/2 ts Crumbled dry mint; OR
1 ts - Fresh Mint, finely chopped
Salt and Pepper to taste
1 1/2 tb Fresh Lemon Juice
1 lb 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 1/2 tablespoon lemon juice. Serve with
hot fettucine.