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Pat the shrimp dry with paper towels and dredge in the semolina flour. Set aside.
Put a large skillet over a medium-high flame and heat 4 tablespoons of the butter and the oil.
Add the shrimp and cook for 1-2 minutes. Flip and cook for 1 minute. Remove to a plate.
In the same pan, melt 8 tablespoons of butter. Add the garlic and cook for 1 minute, or until the garlic is fragrant.
Add in the wine, the lemon juice and capers.
Add in the remaining 1/4 cup of butter and let it melt along with the fresh parsley. Taste for seasoning and season with salt and black pepper as desired.
Return the shrimp to the pan and toss them in the sauce for 1-2 minutes. Serve immediately.