6 tablespoons softened sweet butter
1 teaspoon garlic
1 tablespoon shallots
1 tablespoon parsley
Juice of 1/2 lemon
1/4 teaspoon sea salt
24 large shrimp, in the shell
1/2 cup water
Preheat the broiler. Place the butter in a small bowl and stir in the lemon juice, salt and chopped
garlic, shallots and parsley.
Cut shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange
them in a shallow, oval casserole dish.
Top the shrimp with generous dabs of the butter mixture and pour the water into the dish. Broil the
shrimp until they are cooked through, about 4 minutes.
Arrange the shrimp in a line across serving plates, so that the tail of each shrimp fits inside the shrimp
in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve Immediately.