2 lbs. raw shrimp, headless, peeled, and deveined
2 cloves garlic, finely chopped
1/4 c. butter, melted
3 tbsp. lemon juice
1/2 tsp. salt
Pepper
Few shakes of Tabasco
1 tbsp. Lea & Perrins
Parsley, chopped

Rinse shrimp with cold water. Drain and dry on paper towels. Cook garlic in butter until tender; add remaining ingredients. Arrange shrimp in a single layer in a 15 x 10 x 1 inch pan. Cover with sauce. Broil 4 inches from heat for 8 to 10 minutes. Baste with sauce once during broiling. Sprinkle with parsley just before serving. Great for parties. Serve with toothpicks.