24 oz. raw shrimp (21/25 count)
Dry sherry
Butter
Minced garlic (1 bud)
1/4 c. grated Parmesan cheese

GARNISH:

Coarse chopped parsley buds
Lemon zest
Lemon wedge

1. Clean shrimp and butterfly, place in a bowl and cover with the dry sherry wine. Marinate the shrimp for 6 hours, refrigerated.

2. Melt butter in saute pan, add drained shrimp and saute halfway. Add garlic and finish cooking.

3. Remove from pan, place shrimp on a hot service plate.

4. Deglaze the saute pan with the sherry used to marinate the shrimp. Reduce the wine over a high heat by 3/4 of volume.

5. Drip a little of this sauce over the shrimp and sprinkle with the grated cheese.

6. Place lemon zest and chopped parsley throughout the shrimp and place the edge of lemon on the side of the plate. Serves 5-6.

PIQUAT SAUCE:

1/2 c. mayonnaise (extra heavy)
2 tsp. fresh lemon juice
1 tbsp. catsup
2 tsp. Worcestershire
2 tsp. prepared mustard (spicy hot)

1. Mix all ingredients.

2. Chill well.