1/2 c. olive oil
1 tbsp. lemon juice
3 cloves garlic
1 stick butter
2 lbs. peeled shrimp
1/4 c. shallots
1 tsp. salt
Pepper to taste
1/2 c. milk
Italian bread crumbs

Dip shrimp in milk then in bread crumbs. Refrigerate one hour or overnight. Melt butter in frying pan, add oil, garlic, lemon juice, shallots, parsley, salt and pepper. Simmer until onions are soft. Dip shrimp in cooked mixture and place in shallow baking-serving dish in single layer. Broil for 4 minutes on each side, making sure all layers are cooked.