1 lb. lg. raw shrimp
1/4 c. butter
1/4 c. olive oil
3 cloves garlic, finely chopped
1 tbsp. lemon juice
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. minced parsley
Lemon wedges

Shell the shrimp but leave the last segment with the tail attached. With small knife, split each shrimp down the back lengthwise but not quite through. Remove the sand vein.

Heat oven to 375 degrees. In small saucepan, heat butter, oil, garlic, lemon juice, salt, pepper just until butter is melted. Remove from heat.

In 13x9 inch baking dish arrange shrimp in a single layer, split side open and down, with tails standing up. Pour butter mixture over shrimp.

Bake shrimp 15 minutes or until firm and tender. Transfer shrimp to serving platter; spoon sauce from dish over them. Sprinkle with minced parsley. Garnish with lemon wedges and a parsley sprig if you wish. Makes 4 servings.