1 lb. lg. uncooked shrimp
5 tbsp. butter
1/3 c. olive oil
4 cloves garlic, finely chopped
3 tbsp. chopped parsley
3 tbsp. chopped green onion
1 1/2 tbsp. lemon juice
1 1/2 tsp. basil
1 tsp. oregano
1 1/2 tsp. salt
1/4 tsp. pepper
Cooked pasta or rice

Peel the shrimp, leaving tails attached. Butterfly the shrimp by cutting fairly deep along the outside (back) curve of the shrimp, almost to the other side but not all the way through. Remove the black vein and flatten the shrimp to butterfly shape.

Preheat oven to 450 degrees. Melt butter and add olive oil, garlic, parsley, onion, lemon juice, basil, oregano and salt. Place the shrimp in one layer in a large shallow baking pan. Pour butter mixture over shrimp; sprinkle with pepper. Bake 5 minutes in preheated oven, then run briefly and closely under broiler until shrimp are flecked with brown. Serve with pasta or rice. Serves 4.