12 lg. raw shrimp
1 clove garlic, peeled, finely minced
Lemon wedges
1 tbsp. corn oil
1 tsp. parsley
Romano cheese, grated
Lite salt and pepper

Peel shrimp, leaving tails intact. Cut down backs to the tail, clean and flatten to a butterfly shape. Combine oil, parsley and garlic. Arrange shrimp on a broiling pan and brush with sauce. Sprinkle with cheese, lite salt and pepper. Broil 3-4 minutes on each side. Serve with lemon wedge. 4 servings.