2 lb. lg. raw shrimp
1/2 c. butter
1 tsp. salt
6 cloves garlic, crushed
1/4 c. chopped parsley
2 tsp. grated lemon peel
2 tbsp. lemon juice
6 lemon wedges

1. Preheat oven to 400 degrees.

2. Remove shells from shrimp, leaving shell on tail section only. Devein; wash under running water, and drain on paper towels.

3. Melt butter in 13 x 9 x 2 inch baking dish in oven. Add salt, garlic, and 1 tablespoon parsley; mix well.

4. Arrange shrimp in single layer in baking dish. Bake, uncovered, 5 minutes.

5. Turn shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley. Bake 8 to 10 minutes, or just until tender.

6. Arrange shrimp on heated serving platter. Pour garlic butter over all. Garnish with lemon wedges. Makes 6 to 8 servings.

Note: Do not overcook the shrimp or they will be tough. If smaller shrimp are substituted, cut down on the cooking time. Serve with crusty Italian bread, to soak up the butter.