INGREDIENTS
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1 tablespoon olive oil
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4 garlic cloves, pressed or finely minced
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1/3 cup bottled clam juice
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
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2 tablespoons cold butter
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2 tablespoons fresh lemon juice
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2 tablespoons chopped fresh parsley
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Lemon wedges, for serving