Great, although I served this as an "tapas" appetizer, since I was looking for the spanish "gambas al ajillo". I marinated the shrimp with about 4 TB of good butter and the oil. Then I heated another 1/3 cup olive oil to very hot and dumped in the shrimp. After about 2 minutes, I mixed the shrimp up, added salt, fresh ground pepper, and about 1 tsp. cajun seasoning ( Slap Yo Momma). I served it with french bread. Of course, the shrimp was very fresh, bought off the boat near Apalachacola Florida. I think next time I'll reduce the oil, add some chopped green onions at the last minute and thicken with some cream and maybe flour. I'll serve in a toasted bread bowl and bet it's just like a very popular recipe at an Italian restaurant in Baltimore!!
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Great, although I served this as an "tapas" appetizer, since I was looking for the spanish...