2 ozs. heavy cream
1 lb. whipped soft butter
1 Tbsp. minced garlic
4 ozs. fresh squeezed lemon juice
24 jumbo shrimp, deveined and cleaned, but not butterfly (prepared for oven broiling)
2 Tbsps. of browned bread crumbs (saute bread crumbs in hot skillet until browned, not black)

The trick to this recipe is making the sauce. Add whipped butter, garlic, lemon juice and bread crumbs in a saucepan and let it get warmed with the ingredients already blended together. Oven broil the shrimp in individual casserole dishes, with light butter. When the shrimp is ready pour the lemon butter sauce over the shrimp. The dishes should be hot enough for the sauce to make it boil. Serve immediately.