1/4 c. soy sauce
1/4 c. lemon juice
2 tbsp. dry sherry
6 (1 inch thick) beef tenderloin steaks
18 unpeeled jumbo fresh shrimp
1 clove garlic, halved
3 tbsp. butter, melted
Garnish: Fresh parsley springs (optional)

Cook soy sauce, lemon juice and dry sherry in shallow dish; add steaks, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steaks from marinade, reserving marinade. Peel shrimp, leaving tail intact; devein and butterfly shrimp, set aside. Saute garlic in butter in a large skillet over medium heat 1 minute. Add shrimp, cook just until shrimp are pink, stirring constantly. Remove shrimp from skillet. Add 1/3 cup reserved marinade to skillet; bring to boil. Remove from heat. Return shrimp to skillet; cover to keep warm.

Place steaks on lightly greased broiler rack. Broil 6 inched from heat 4 to 6 minutes on each side or to a desired doneness, brushing occasionally with reserved marinade. Arrange 3 shrimp on top of each steak, add garnish if desired. Yield: 6 servings.