Inspired by my hubbie

Ingredients:
2 pounds jumbo shrimp shelled and deveined
2 tablespoons lemon juice
3/4 cup butter
6 large garlic cloves
4 tablespoons minced parsley
4 cups long grain rice
salt and pepper to taste.

Directions:

Toss the shrimp with lemon juice. In a small saucepan over medium heat, heat the butter until it stops frothing, about 2 minutes. Pour the top, clear, portion of the butter into another small saucepan and discard the solids. (what you have in the pan is clarified butter, which is less likely to burn than unclarified butter). Crush the garlic into the butter, stir in the parsley and simmer 1 minutes over medium heat. Spread the garlic butter over shrimp and marinate and hour, or until cooking time.

Cook the rice according to package directions and season with salt and pepper. Set a rack 4 inches below the broiler. Pre-heat the broiler. Arrange the shrimp on a baking tray and top with the marinade. Broil 4 minutes on each side. Arrange the shrimp over the hot rice, top with the garlic butter left in pan, serve at once.

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