32 lg. shrimp, shelled and cleaned, cut back and remove vein
6 tbsp. butter
2 tsp. lemon juice
1 1/2 oz. brandy or cognac
1/2 tsp. black pepper
1/2 tsp. salt or to taste
4 tbsp. butter
1 tbsp. chopped parsley
1/2 tsp. powder garlic

Preheat oven to 425 degrees. Use four 4 x 10 inch oblong oven safe dishes. Place 8 shrimp per dish, side down. Set aside. Using 1 quart pot, place in all ingredients except parsley. Heat until butter melts, do not boil. Pour equal amount over shrimp. Bake in oven for 15 minutes. Remove and garnish with parsley. Serve in dishes used for cooking. Makes 4 servings.