Shrimp with Cilantro and Garlic

1 pound shrimp, cooked and peeled
Juice from one lemon
2 tablespoons butter
1 teaspoon vegetable oil
3 cloves garlic, pressed or minced
3 tablespoons coarsely chopped cilantro 3
tablespoons grated parmesan cheese
8-10 ounces angel hair pasta

First, toss the cooked, peeled shrimp with the lemon juice and refrigerate for several hours or overnight.

When you're ready to prepare the dish, cook the pasta, drain it and set it aside.

Meanwhile, melt the butter with the vegetable oil in a heavy skillet (the oil helps keep the butter from scorching) and add the garlic, sautéing it over medium heat until it's tender but not browned.

Add the shrimp and lemon juice and stir until the shrimp is heated.

Next, add the cilantro and cook for just a few minutes more until it wilts and the flavor permeates the dish, then toss the shrimp and the sauce with the cooked pasta.

Sprinkle with the parmesan and garnish with a sprig or two of cilantro.

**This recipe is a delicious meal for two with salad and some bread, or add some asparagus on the side and stretch it to feed Four.*