In a medium bowl, coat the shrimp with the olive oil, salt and pepper. Set aside.
Melt butter in a large skillet over medium high heat.
Add garlic and cook for one minute, or until simmering and fragrant.
Place the shrimp into the flavored butter, cook for two minutes then toss and cook for another three minutes or until the shrimp is pink and cooked through. (120 internal temp)
Sprinkle in the fresh parsley, and squeeze a lemon over the top.
This dish is excellent on its own but also great over noodles or rice.
Flavoring the shrimp, and butter separately really makes a difference in this meal.
When adding the coated shrimp, I like to dump the olive oil in too. I think it helps increase the quantity of sauce and I love the combination with the butter.
You can also use shrimp without tails, but I like tails for presentation.