2 tbsp. sherry
7 large shrimp, shelled and deveined

Scampi Butter:

1 lb. butter
1/4 c. olive oil
3 to 4 tbsp. minced garlic
1/4 c. chopped parsley
juice of 1 lemon

Scampi Butter: Soften butter and blend with olive oil, parsley, garlic and lemon juice. Whip at high speed until light and creamy. The color will be almost white when it is of the right consistency. Refrigerate until firm. Use as directed in recipe. Wrap remaining Scampi Butter tightly and freeze for another use.

Makes 1 pound.

Heat oven to 400°F. Spoon sherry into a single serving casserole dish. Line dish with shrimp. Top liberally with at least 3 tablespoons of Scampi Butter.

Bake for 5 to 6 minutes until shrimp are tender; DO NOT OVERBAKE.