Peel and devein shrimp. Wash and dry well with paper towels. Add 1/4 tsp coarse salt, 1/4 tsp ground black pepper and mix well. Set aside.

Heat 1 tbsp olive oil, 1 tbsp butter. Sauté bread crumbs until golden. Remove from pan and set aside on a plate. Wipe out pan so it's clean. Turn heat to medium low. Add 2 tbsp olive oil, 2 tbsp butter and sliced garlic. Cook, stirring until golden brown. Turn heat off. Drain and set garlic aside. Serve with finished dish or discard.

Turn pan to medium heat and add shrimp in a single layer. Cook for approximately 2 minutes, turn over and cook for 2 minutes. Time depends on size of your shrimp. I used extra jumbo. Shrimp is cooked when pink on the outside and firm to the touch. Remove from pan and set aside.

On medium low heat, add chopped garlic, pinch of salt to the pan and sauté until golden. Stir in cooked shrimp, toss well. Add salt if you need to.Turn off heat. Add chopped parsley, breadcrumbs and stir well. Serve with lemon wedges to cut the richness of the dish.