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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup butter
  • ¼ cup olive oil
  • 1 tablespoon chopped parsley
  • ¾ teaspoon dried basil
  • ½ teaspoon dried orégano
  • 1 garlic clove, minced
  • ¾ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 pound large fresh shrimp


  1. Preheat oven to hot (450°F.).

  2. Melt the butter and add the olive oil, parsley, basil, orégano, garlic, salt and lemon juice. Mix well.

  3. Peel and devein the shrimp, leaving the tails attached. Split down the inside lengthwise, being careful not to cut through the shrimp. Spread open to simulate butterflies.

  4. Place in a shallow baking pan, tail end up. Pour sauce over all. Bake for five minutes. Place under broiler for five minutes longer to brown.

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