Garllic-Pepper-Herb Shrimp

• 1.5 lbs. "HUGE!" OR "COLOSSAL!" frozen freshwater shrimp (13-16 lb) -in shell, but 'easy peel' (slit through back)
• 8 oz. lightly salted butter
• 2 Tbsp. of crushed garlic
• 3 Tbsp. parsley flakes, or more chopped fresh Italian parsley
• 2 tsp. crushed oregano - or 2 Tbsp. oregano flakes
• 1 Tbsp. black pepper
• 1/2 tsp. dill, dried; or appropriate amount of fresh dill
• 5-6 Tbsp. snipped fresh, or dried, chives
• 1-2 chopped scallions

1. Heat oven to 350.
2. Defrost Shrimp.
3. Melt butter, add other sauce ingredients, simmer for at least 2 minutes.
4. Pour sauce over shrimp, or add shrimp to sauce; stir to cover shrimp evenly.
5. Arrange shrimp in low pan in single layer.
6. Bake in center of 350 oven for 12-15 minutes, turning (stirring and re-arranging) once.
7. Serve with French bread for sopping up any leftover sauce! (And, have extra napkins handy for those who eat with their fingers!)

shrimp, butter, garlic, parsley flakes, oregano, black pepper, dill, fresh, scallions

Taken from www.epicurious.com/recipes/member/views/garllic-pepper-herb-shrimp-50086998 (may not work)