Scampi(Shrimp)

• 2 lb. jumbo shrimp (16 to lb.)
• 1 Tbsp. garlic, minced
• 1 1/2 c. olive oil
• 1/2 bunch scallions or shallots, finely chopped
• 1/2 c. dry sherry
• pinch of dry mustard
• 1/2 c. finely chopped parsley
• 1 tsp. salt
• pepper
• 1 Tbsp. oregano (optional)
• pinch of mace

1. Shell shrimp until last segment, leaving tail on.
2. With a sharp knife, cut back of shrimp to devein.
3. Wash and pat dry.
4. Combine other ingredients, except shrimp, in deep bowl; stir thoroughly until combined.
5. Taste for seasoning.
6. Add shrimp; turn them with spoon until totally covered, then cover with plastic foil.
7. Keep at room temperature for about 2 hours, turning shrimp 2 or 3 times so they are covered and moistened.
8. Choose a pan you might want to serve in and arrange shrimp in shallow dish just large enough to hold one layer.
9. Pour marinade over them.

jumbo shrimp, garlic, olive oil, scallions, sherry, mustard, parsley, salt, pepper, oregano, mace

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539303 (may not work)