1 lb. jumbo shrimp, thawed if frozen (I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
2 T olive oil
1 T butter
2 T finely minced garlic
2 T fresh-squeezed lemon juice
1 T lemon zest (or a little less if you're not that fond of lemon zest)
sea salt to taste (I did not use much salt)