2 lbs. med. or jumbo shrimp, peeled, deveined and butterflied
4 tbsp. butter
2 tbsp. olive oil
2 tbsp. canola oil
3 tbsp. parsley
5 tbsp. lemon juice
2 or 3 crushed and diced cloves of garlic
1 tsp. salt
1 tsp. dill weed
1 tsp. ground black pepper

Preheat oven at 450 degrees. Put butter in flat, glass baking dish; place in oven, allowing butter to melt and become foamy. Remove baking dish and add all the ingredients EXCEPT the shrimp. Stir all ingredients to blend well. Add shrimp and coat with butter mixture, arrange shrimp in dish. Turn shrimp only once while cooking.