DIRECTIONS
Pat shrimp dry.
Place shrimp in a bowl or Ziplock bag.
Coat shrimp with olive oil.
Season with the Italian seasoning, add a dash of garlic powder, salt and pepper.
Mix well.
Add shrimp to pan and add the butter, once butter melts, stir well.
Cook 5-6 minutes on medium-high heat, stirring a few times.
Once shrimp is removed from heat, add the juice from the lemon (to taste) and mix.
Serve with cocktail sauce.

Cocktail Sauce
1/2 cup chili sauce
1/4 cup ketchup
2 TBSP. horseradish, drained
2-3 tsp. lemon juice
1 TBSP. gin
7-8 dashes Tabasco sauce
Salt and white pepper

Mix all ingredients together in a bowl.
Store covered and it will keep for 6 weeks.
Serves 4-5.