3 lbs. shrimp
1/2 c. bread crumbs
1/2 c. oil
Salt & pepper

Split 3 pounds of deveined shrimp left in shell, leaving tail intact so that it will curl up invitingly on the plate when served. Arrange the shrimp with the split side up in a pan, brush with oil and sprinkle with bread crumbs. Broil for 5 minutes. Arrange the shrimp on a platter, pour hot Scampi sauce on each and serve.

3 shallots
1 clove garlic
1 oz. Worcestershire sauce
1/2 pt. fresh lemon juice
1/2 pt. sherry
1 lb. butter
1 1/2 c. American mustard, yellow

Grind the shallots and the clove of garlic. Add the Worcestershire sauce, lemon juice and sherry. Mix the cup of mustard with butter until smooth and add this to the first mixture. Boil for 5 minutes, with constant stirring. The lemon juice helps preserve this sauce indefinitely in the refrigerator.