2 lbs medium sized shrimp — peeled, deveined
5 tablespoons chopped fresh garlic
1 tablespoon tobasco sauce
1/2 whole fresh lemon
1 3/4 cups olive oil
1 teaspoon salt
1 teaspoon fresh parsley
In medium size skillet, heat olive oil until medium hot. Add garlic and saute for 2-3 minutes until light golden brown. Add shrimp, tobasco sauce and salt. Cook for 5 minutes. Sprinkle parsley and squeeze the juice of the lemon. Stir and serve in 6 small appetizer dishes.