8 ounces shrimp, cleaned (split in half if large)
4 cloves garlic, minced
1/4 cup butter, clarified
1/2 cup Spanish olive oil
Garlic salt
Preparation:
Lightly salt shrimp. Combine garlic, butter and olive oil. Pour over shrimp and let marinate overnight in refrigerator. Sauté shrimp in oil mixture until pink. Serve in earthenware saucers.
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