1-1/2 to 2 pounds jumbo shrimp
1 Head of Garlic
1 Tablespoon butter
1 Tablespoon Olive Oil
Fresh Parsley
Cayenne Pepper
Salt and Pepper
Splash of white wine
Butterfly shrimp but leave shells on. Dust with Cayenne pepper or Old Bay (or both) Slice garlic thinly. Roughly chop Parsley
Heat oil and butter in large skillet. Add Salt pepper and garlic. Cook about 1 min. Add Shrimp and cook for 2 minutes. Add Wine and cook another minute. Add parsley, mix and serve.