2 lb. shrimp (raw, shelled)
4 cloves garlic, minced
1 tbsp. dry oregano
1 tbsp. chopped parsley
Salt and pepper to taste
2 tbsp. cooking oil

SAUCE:

1 stick butter
3 cloves garlic, minced
2 tbsp. lemon juice
2 tbsp. parsley, minced

Shell and butterfly raw shrimp (butterfly by cutting down center of back - do not cut completely through). Spread open, tail up. In a shallow baking pan place oil and shrimp. Combine garlic, parsley, salt, pepper and oregano. Sprinkle over shrimp. Bake in 450 degree oven on top shelf for 5 minutes.

Sauce: In frying pan, melt 1 stick butter, add 3 coves of pressed garlic, heat but do not brown as garlic will become bitter. Add lemon juice. Pour over shrimp and sprinkle with minced parsley.

Serves 6. Delicious over Cappelini noodles or rice.