3 lbs. large raw shrimp
4 T. butter
2 T. olive oil
2 T. minced garlic
4 T. minced shallots
salt and pepper
4 T. fresh lemon juice
4 T. fresh chopped dill

Peel and devein shrimp. In a large skillet over high heat, melt butter in olive oil. Add garlic and shallots and saute for 2 minutes without browning.

Increase heat and add shrimp and cook for 3 minutes or until done to taste. Do not overcook, as soon as they turn pink they are done. Add salt and pepper.

Put shrimp in a bowl, adding all the juices. Add lemon and dill. Mix well. Cover and refrigerate 4 hours.

Serves 12 as an appetizer serving.
For those of you who want the traditional recipe, here it is.

3 lbs. shrimp in shell 5 qt. pan of boiling water with 1 sliced lemon in it

After water comes to a boil, add shrimp. As soon as it comes back to a boil and shrimp turn pink drain shrimp in a colander. Run cold water over the shrimp to stop the cooking. Refrigerate shrimp until ready to use. Serve with Cocktail Sauce.