|Salad oil||2 Tablespoon|
|Minced green onion||1 Tablespoon|
|Garlic||5 Clove (25 gm), minced or pressed|
|Lemon juice||2 Teaspoon|
|Medium raw shrimp||3⁄4 Pound, shelled and deveined|
|Grated lemon peel||1⁄4 Teaspoon|
|Minced parsley||2 Tablespoon|
|Liquid hot pepper seasoning||1 Dash|
Place wok over medium-high heat.
When wok is hot, add butter and oil.
When butter has melted, add onion, garlic, lemon juice, and salt; stir-fry until onion is limp (about 30 seconds).
Tarn heat to high, add shrimp, and stir-fry until shrimp turn pink (about 2 minutes).
Stir in lemon peel, parsley, and hot pepper seasoning.
Garnish with lemon wedges to squeeze over each serving.