Heat the oil and butter in a large, heavy-bottomed skillet.

Add the finely chopped garlic and sear without browning or burning.

Add the well-drained and dried shrimp and spread evenly over the bottom of the pan.

Stir occasionally, but each time make sure all the shrimp are in contact with the cooking oil.

Sauté at least 2 minutes on each side.

Now add the finely chopped parsley, red pepper flakes, black pepper and salt.

Towards the end of cooking, add the lemon juice to deglaze all the cooking juices.

Remove from heat and sit down to eat.