2 lbs. large raw shrimp, unshelled
1/2 c. butter
1 c. salad or olive oil
1/4 c. chopped parsley
6 cloves garlic, crushed
1 tsp. salt
Dash cayenne pepper
1/4 c. lemon juice

Rinse shrimp, remove shells, leaving tails on. Devein. Wash under cold running water. Drain and pat dry. Melt butter in a shallow broiler pan without a rack or a 13 x 9 x 2 baking pan. Add salad oil, 2 tablespoon parsley, the garlic, salt, cayenne, and lemon juice. Mix well. Add shrimp, tossing lightly in butter mixture to coat well. Arrange in single layer in pan.

Broil 4 to 5 inches from heat, 5 minutes. Turn shrimp. Broil 5 to 10 minutes longer or until red or lightly browned. Serve shrimp with remaining chopped parsley sprinkled over the mixture. Serves 8 servings. NOTE: Shrimp may be baked at 400 degrees for 8 to 10 minutes instead of broiling.