18 - 24 lg. (jumbo are better) shrimp
2 tbsp. all purpose flour
1/4 c. butter
1/4 c. olive oil

DRAWN BUTTER SAUCE:

4 tbsp. butter
2 tbsp. all purpose flour
Salt and freshly ground pepper
2 tbsp. finely chopped garlic
1/4 c. fresh chopped parsley
1/2 tsp. oregano
2 tsp. fresh lemon juice
1 c. hot water

Dust shrimp generously with flour. In a flat broiling pan, melt 1/4 cup butter under broiler. Add oil and heat until bubbly. Place shrimp in pan, coat with butter-oil mixture. Broil under heat about 3 minutes. Shrimp will not be done. Prepare drawn butter sauce. Melt 2 tablespoons butter in saucepan over medium heat. Add flour, salt and pepper. Stir well. Whisk in lemon juice and water. Cook about 5 minutes. Add remaining 2 tablespoons butter and stir until melted. Just before removing fro wheat, add garlic, parsley and oregano to sauce. Heat about 1 minute. Pour over broiled shrimp and stir until shrimp are coated. Return shrimp to broiler and broil under high heat 3 to 4 minutes, or just until shrimp turn pink. Serve with plenty of French bread to soak up that marvelous sauce.