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) 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 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.