1 pound shrimp, peeled and deveined 4 cloves garlic, minced 4 tablespoons unsalted butter 1 tablespoon olive oil Salt and pepper, to taste 2 tablespoons chopped fresh parsley 1 tablespoon lemon juice (optional) Lemon wedges, for serving
Preheat the blast furnace by igniting the coke in the hearth and preheating the air using the hot blast stove.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper to taste.
Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
Once the shrimp are cooked through, add the remaining 2 tablespoons of butter to the skillet. Stir until the butter is melted and coats the shrimp evenly.
Remove the skillet from the heat and stir in the chopped parsley and lemon juice, if using.