Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         raw shrimp -- deshelled and
                        -- devein
   2      tablespoons   olive oil
   2      tablespoons   butter or margarine
   3      tablespoons   chopped parsley -- (Italian if
                        -- possible
   2                    garlic cloves -- chopped
     1/2  teaspoon      crumbled dry mint -- or
   1      teaspoon      - fresh mint -- finely chopped
                        salt and pepper to taste
   1 1/2  tablespoons   fresh lemon juice
   1      pound         cooked fettuccine

Preparation:

HEAT OIL AND BUTTER IN SKILLE When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon. Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with hot fettuccine. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK