2 lbs. fresh shrimp
3 cloves garlic, minced
1/4 tsp. salt
2 tbsp. chopped parsley
1 c. bread crumbs
1/4 c. olive oil
1/4 c. butter
1/8 tsp. freshly ground pepper
2 tbsp. lemon juice
1/4 c. white wine

Clean shrimp, leaving tail on. Combine remaining ingredients, except bread crumbs. Arrange shrimp on rows of foil covered cookie sheet. Pour over evenly, 1/2 of butter oil mixture. Broil 6 to 8 inches from heat. Remove to warm platter. Pour drippings over. Preparation time 10 minutes. Pan size: 13 x 9 x 2 inch cookie sheet or jelly roll pan. Serves 4.

Can be prepared ahead of time up to the cooking point. Cover will foil and refrigerate until ready to cook.