24 lg. shrimp, split in half up to tail; wash & devein
6 cloves finely chopped garlic
2 scallions, finely chopped
3/4 tbsp. fresh dill or dried dill weed
1 tbsp. oregano
1/2 tsp. salt
2 (8 oz.) cans tomato sauce
1/2 c. dry cooking sherry
1/4 lb. melted butter

Place shrimp in pan which has been lightly greased with butter. Sprinkle above ingredients evenly over shrimp. Pour 1/4 pound melted butter evenly over shrimp. Place in preheated 325 degree oven for 15 to 20 minutes. Remove. Place on top of stove. Thin tomato sauce with 1/2 cup dry sherry and pour evenly over shrimp. Bring to boil. Lower heat and simmer 5 to 10 minutes. Serve over linguine or with rice pilaf and garlic bread.