1 1/2 lbs. shrimp (shelled and deveined)
6 tbsp. flour
8 tbsp. real butter
1/4 c. olive oil
3 cloves garlic
1/4 c. chopped fresh parsley
8 oz. clam juice
1/4 c. sherry
Juice of 1 lemon

Melt 4 tablespoons butter and oil in 10x13 pan. Dip shrimp in flour. Put in butter and oil. Broil for 8 minutes until pink, turn once.

For sauce, mash garlic, heat sherry and clam juice - don't boil.

Melt 2 tablespoons flour and 4 tablespoons butter. Stir in lemon juice. Add this to sherry and clam juice mixture. Stir until creamy. Add parsley. Pour mixture over shrimp. Stir, broil 2-3 minutes until bubbly. Serve with hot French bread or over rice. Serves 4.