Baste the shrimp frequently while they are broiling so they don’t dry out. Use shrimp sized about twenty to the pound–shrimp much smaller can become
tough when broiled.

3/4 cup butter
1/3 cup olive oil
2/3 cup chopped onions
1-1/2 tablespoons minced garlic
3 or 4 tablespoons freshly squeezed lime juice
A pinch cayenne pepper (creole spices work okay)
2 pounds shrimp, shelled
1/3 cup minced parsley
salt

Preheat the broiler to 550 degrees.

Heat the butter and olive oil together in a large ovenproof pan.

Add the onions and garlic and slowly cook them for about 5 minutes, or until softened but not browned.

Stir in the lime juice, cayenne pepper, and shrimp. Continue stirring until the shrimp are coated with the butter mixture.

Broil the shrimp for 5 to 7 minutes, basting once or twice. Taste and salt if necessary.

Just before serving stir in the parsley.

Serve with a good supply of French bread to mop up the juices.

Serves 4.