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Garlic-Broiled Shrimp

This is a garlic-lover's delight!


  • 3 pounds medium uncooked shrimp, peeled and de-veined, leaving tails
  • 2/3 cup unsalted butter or margarine
  • 2/3 cup extra-virgin olive oil
  • 4 scallions, chopped, including tops
  • 6 large garlic cloves, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon white wine Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • Salt, to taste
  • 1/4 cup dry white wine
  • 1 tablespoon minced flat-leaf parsley
  • Grated Parmesan cheese
  • Parsley sprigs (for garnish)


  1. Divide shrimp equally among 6 small au gratin dishes; place on baking sheets and set aside.
  2. In a heavy saucepan, heat butter or margarine and olive oil. Add all remaining ingredients except cheese and parsley sprigs. Cook for 5 minutes over medium heat.
  3. Position oven rack 4 inches below heat source and preheat broiler. Pour the garlic-butter sauce over shrimp; top with a generous scattering of Parmesan cheese.
  4. Broil under preheated broiler until shrimp are coral pink and sauce is bubbly and lightly browned, about 4 minutes.
  5. Garnish with parsley sprigs, if desired.