2 lb. lg, unshelled raw shrimp
1/2 c. butter
1/2 c. olive oil
1/4 c. chopped parsley
6 cloves garlic, crushed
1 tsp. salt
Dash cayenne pepper
1/4 c. lemon juice

Rinse shrimp; remove shells, leaving tails on. Devein (using small, sharp knife, slit each shrimp down back; lift out sand vein). Wash under cold running water. Drain; pat dry with paper towels.

Melt butter in shallow broiler pan without rack, or 13 x 9 x 2 inch baking pan. Add oil, 2 tablespoons parsley; garlic salt, cayenne and lemon juice. Mix well. Add shrimp, tossing lightly in butter mix to coat well. Arrange in single layer in pan. Broil 4-5 inches from heat, 5 minutes. Turn shrimp; broil 5-10 minutes longer or until lightly browned. Using tongs, remove shrimp to heated serving platter. Pour garlic mixture over all or pour into a small pitcher to pass. Sprinkle shrimp with remaining chopped parsley.

Garnish platter with lemon slices, if you wish. Makes 8 servings. Note: Shrimp may be baked at 400 degrees for 8-10 minutes, or just until tender, instead of broiled.