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20 to 24 jumbo shrimp
3/4 c. butter
2 cloves garlic, minced
4 shallots or 1/2 c. green
onion, sliced
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1/4 c. dry white wine
1 Tbsp. fresh parsley
1 lb. dry linguine or pasta

Peel and devein shrimp. Leave the tail on. Melt
butter; add garlic and onions. Stir in lemon juice,
Worcestershire sauce, parsley and wine. Place shrimp in
heatproof platter of broiler pan. Cook pasta according to
package. Pour half of garlic butter over the shrimp. Broil
about 5-inches from heat about 3 minutes. Turn shrimp. Pour
rest of garlic mixture and broil 2 to 3 minutes longer. Let
shrimp soak up juices. Pour over cooked pasta. Serve with
crusty bread.

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