24 extra large shrimp (13-15 per lb.)
10 cloves garlic
2 lemons
1 c. olive oil
1/2 lb. lightly salted butter
1/2 c. freshly chopped parsley or 1/3 c. dry parsley
Black pepper to taste
1/2 c. plain bread crumbs
1 c. fresh or canned tomatoes, chopped
1/4 c. fresh basil, chopped

Use shallow roasting pan that will fit all of the shrimp in a layer at one time. Peel, devein shrimp, leaving tail section on. Cut shrimp halfway through.

Smear a little softened butter all over bottom of pan and add garlic on top of butter. Place shrimp in rows with tails up (twist them to make the tails stand up). Add olive oil over shrimp and sprinkle parsley on top.

Place chopped tomatoes between the shrimp rows; squeeze lemon on the tomatoes and add chopped basil. Cut stick of butter into thin lengthwise slices and lay them on top of shrimp down the rows. Spoon bread crumbs on top of the butter. Roast in a 400-degree preheated oven for 10 minutes. Serve hot over rice or pasta. Serves 4.