1 lb. jumbo shrimp
1/2 stick butter
1/4 c. olive oil
1 to 2 cloves garlic, chopped
2 tbsp. parsley, chopped
Salt to taste
Pepper to taste
1/4 c. Italian bread crumbs
1 fresh lemon

Peel, vein and butterfly shrimp. In saute pan, melt butter and olive oil. Add garlic, salt, pepper and parsley. When hot, add shrimp and squeeze 1/2 lemon over it. Stir until shrimp becomes pink. Sprinkle bread crumbs over the top and broil 1 to 3 minutes.

Serve with fresh lemon and hot Italian bread.