From: Betty Crocker’s New Cookbook

For those nights when you’re looking for a nice, but easy, meal–this is a good way to go!

Ingredients:

• 1 1/2 lb uncooked fresh or frozen (thawed) medium shrimp in their shells
• 2 Tbsp olive oil
• 2 Tbsp thinly sliced green onions
• 1 Tbsp chopped fresh OR 1 1/2 tsp dried basil leaves
• 1 Tbsp chopped fresh parsley
• 2 Tbsp lemon juice
• 1/4 tsp salt
• 2 cloves garlic, finely chopped (at least- we usually add extra)
• Grated parmesan cheese, if desired

Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out the vein. Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2-3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese. We like to serve this over pasta. You can cook 8 oz of fettuccine or spaghetti and then toss it in the skillet with the shrimp mixture just prior to serving.