12 lg. shrimp, shelled, deveined, tails intact
1 c. olive oil
3 tbsp. marsala, or dry white wine
2 tbsp. minced parsley
2 cloves garlic, crushed
1 tsp. salt
Several grindings of fresh pepper

Rinse the shrimp in cool water; pat dry. Mix the olive oil, wine, parsley, garlic, salt and pepper to taste; pour over the shrimp in a shallow dish. Cover and chill for 2 to 3 hours in the refrigerator, turning the shrimp once or twice in the marinade.

Preheat the broiler. Put the shrimp on a foil-lined broiler pan, brush with the marinade and broil about 6 inches from the heat for 3 minutes to a side, basting with the marinade. Serve immediately with piping hot rice. Makes 2 servings.