Scampi - No.2

2 lbs. fresh large shrimp in their shells
8 T. butter
1/2 c. olive oil
1 T. lemon juice
1/4 c. finely chopped shallots or scallions
1 T. finely chopped garlic
1 t. salt
freshly ground black pepper
4 T. finely chopped fresh parsley, preferably the flat leaf Italian style
lemon quarters

• Shell the shrimp, but be careful not to remove the last small segments of shell or the tail.
• With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein.
• Wash the shrimp quickly under cold running water and pat them thoroughly dry with paper towels.
• Preheat the broiler to its highest temperature.
• In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown.
• Stir in the 1/2 cup of olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper.
• Add the shrimp and turn them in the butter and oil until they glisten on all sides.
• Broil them 3 or 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch.
• Be careful not to overcook them.
• With tongs, transfer the shrimp to a heated serving platter, pour the sauce from the pan over them, sprinkle with chopped parsley.
• Garnish with lemon quarters, and serve.

Serves