2 lb. shrimp, fresh or frozen
1 cup butter, melted
1 small clove garlic, finely minced
2 tbsp. lemon juice
herb seasonings (such as basil and rosemary)
1/2 tsp. salt
1/4 tsp. freshly ground pepper
dash of hot pepper sauce

If shrimps are frozen, thaw just enough to separate. Rinse shrimp in cold water; drain and place in boiling water. Bring to boil and cook one minute. Drain and cool just enough to handle. Remove shells and dark vein.

Form a pan large enough to hold shrimp from two thicknesses of heavy aluminum foil, turning up edges of foil about one-inch all around. Mitre corners to hold form. Place container on cookie sheet and add shrimp. Add garlic, lemon juice, and all other seasonings to melted butter. Pour about half over shrimp, coating them well.

Place under broiler 3-inches or more from heat, depending on intensity of heat; broil lightly. Turn shrimp as soon as they get tinged very light brown; spoon over more sauce and continue broiling; about 6 minutes in all. Baste with sauce several times. Shrimp should not brown deeply, but take on a lovely golden pink color.

Submitted by: Barb Alden