2 lb. large raw shrimp
1/2 cup (1 stick) butter
1 tsp. salt
6 cloves garlic, crushed
1/4 cup parsley, chopped
2 tsp. lemon peel, grated
2 tbsp. lemon juice
6 lemon wedges, for garnish

Preheat oven to 400°F. Remove shells from shrimp, leaving shell on tail section only. De-vein, wash under running water and drain on paper towels.

Melt butter in 9x13x2-inch baking dish in oven. Add salt, garlic and 1 tablespoon parsley; mix well. Arrange shrimp in single layer in baking dish. Bake, uncovered, for 5 minutes. Turn shrimp. Sprinkle with lemon peel, lemon juice and remaining parsley. Bake 8 to 10 minutes more or just until tender.

Arrange shrimp on heated serving platter. Pour garlic butter over all. Garnish with lemon wedges. Serve with hot rice.

Serves 6 to 8.

Submitted by: Rita Laurence