|Large uncooked shrimp||2 Pound (Use Fresh Ones)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Garlic||4 Clove (20 gm), crushed in a garlic press|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||2 Tablespoon|
Remove shells from shrimp, leaving shell on tail section.
Remove vein down the back, wash under cold running water, and drain on paper towels.
Place butter in a 13X9 inch baking dish; heat in oven at 400Â°F until melted.
Stir in salt, garlic, and 1 tablespoon parsley.
Place shrimp in a single layer in the baking dish.
Bake at 400Â°F 5 minutes.
Turn the shrimp and sprinkle with lemon peel, lemon juice, and remaining parsley.
Continue baking about 15 minutes, or until tender.
Serve shrimp with sauce over hot flurry rice.