Shrimp Scampi....
Source: Jim Mixson as modified from several web recipes.

1 # shrimp (tailless; can be precooked)
1/3 C clarified butter
4 cloves minced/crushed garlic
4 scallions, chopped fine
1/4 C dry white wine
2 T lemon juice *
2 T chopped fresh parsley or 1-2 t dried parsley
1 T zest *
Creole seasoning to taste

* Use juice and zest from one very large lemon. Amount is not critical.

Rinse shrimp and set aside.
Heat butter in a large skillet with the garlic. Cook until softened. Add
the scallions, wine and lemon juice; cook briefly. Add zest and the shrimp. 
If shrimp are precooked, just get them hot; otherwise a couple of minutes 
per side until pink and firm, not rubbery. 
Mix well with hot cooked linquine or angel hair spaghetti and serve.