2 doz. shrimp (in shells)
1/2 tsp. salt
1 lemon
4 tbsp. chopped parsley
6 tbsp. unsalted butter
2 tbsp. olive oil
1 1/2 tsp. finely chopped garlic
1/4 tsp. dried oregano
1/4 c. dry white wine

Wash shrimp under cold running water; pat dry with paper towels. Place shrimp on its side, with back facing you. With small shrimp knife, cut through shell down the back to tail section leaving a hinge about 1/8 inch wide. Sprinkle flesh of shrimp with salt. Cut lemon into 4 wedges for garnish. Dip wedges into chopped parsley, reserving whatever parsley remains and set aside in refrigerator.