tablespoons olive oil (I use California Olive Ranch)
garlic cloves, minced
Meyer lemons, zest and juice (I used Sunkist)
cup dry white wine ( I used Pinot Grigio)
cup chicken stock (or vegetable stock)
cup chopped fresh parsley
salt and pepper
Spread the shrimp on a paper towel and blot to dry. Season with salt and pepper.
In a large sauté pan, heat 1 tablespoon of the butter and olive oil over medium-high heat until the butter is melted and frothy. Add the shrimp to the pan and cook for 2 minutes or until bright pink. Turn the shrimp over and cook an additional two minutes. (Do not crowd the pan, you may need to cook the shrimp in two batches.) Transfer to a plate and set aside.
Add the garlic and zest to the pan and cook for 1 minute, stir in the wine, lemon juice, stock and remaining butter and bring the mixture to a boil. Continue cooking for an additional 2-3 minutes until the sauce is reduced by half.
Add the shrimp and parsley back to the pan tossing to coat with the sauce. Season with salt and pepper to taste.