Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | MEDIUM SHRIMP; IN SHELLS |
| ¼ cup | BUTTER |
| 2 \N | GARLIC CLOVES; CRUSHED |
| 2 tablespoons | FRESH PARSLEY; CHOPPED |
| 1 pinch | CAYENNE PEPPER |
| 1 \N | LEMON; JUICED |
PEEL SHRIMP, LEAVING ON TAILS. Heat the butter, oil and garlic in a broiler proof pan. Stir in the parsley, cayenne, and lemon juice. Add the shrimp, tossing to coat. Place under the broiler 6" from heat, and broil until done, about 5 minutes. Check half way through the cooking time and turn shrimp as necessary. Serve with crusty bread for dipping in the sauce. A Nathalie Dupree recipe.