Shrimp for 2 2 tbps pecan oil 2 tbps butter ¼ cup fresh lemon juice 1 garlic clove, crushed ¼ tsp dried oregano ¼ tsp dried basil 1 tbsp chopped fresh parsley 1 pound large shrimp, peeled & deveined Salt & cayenne pepper to taste Combine the pecan oil & butter in a large skillet over medium heat. Add the lemon juice, garlic, oregano, basil, parsley, and the shrimp. Cook, stirring gently, until the shrimp turn pink, 3 to 4 min. Season with salt and cayenne. Serve immediately.