2 lbs. lg. fresh shrimp
1/4 lb. butter
1/2 c. olive oil
1 tbsp. lemon juice
1/4 c. finely chopped shallots or scallions
1 tbsp. finely chopped garlic
1 tsp. salt
Freshly ground black pepper
4 tbsp. finely chopped fresh parsley
Lemon quarters

Clean and shell shrimp, leaving tail on. Pat dry. Preheat the broiler to its highest temperature. In a shallow, flame-proof baking pan, just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown. Stir in 1/2 cup of olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper. Add the shrimp and turn in butter mixture, until glisten. Broil them 3 to 4 inches from heat for 5 minutes, then turn over and cook for 5 to 10 minutes longer. Transfer shrimp to platter and pour the sauce from the pan over them. Sprinkle with chopped parsley. Garnish with lemon quarters and serve.