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)
Divide shrimp equally among 6 small au gratin dishes; place on baking sheets and set aside.
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.
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.
Broil under preheated broiler until shrimp are coral pink and sauce is bubbly and lightly browned, about 4 minutes.
Garnish with parsley sprigs, if desired.