Review of last recipe (photo above) - The meat was tender, but was in need of salt and pepper.  The sauce broke down too much.  It was just ok, although the husband liked it.

TODAY'S RECIPE - BROILED SHRIMP WITH GARLIC SAUCE
Circa 1980 ...

Serves 2 (+) ... it's 1980, 1/2 lb of shrimp per person was the norm

1 lb. large shrimp, shelled and deveined
1/4 cup (1/2 stick) butter
1/4 cup oil (it's 1980, so it states vegetable; I will substitute olive)
1 tbsp lemon juice
1/4 cup chopped shallots
2 cloves garlic, finely chopped
1/2 tsp salt
pepper
1/4 cup finely chopped parsley

Preheat broiler.

Melt butter in a shallow broiler pan large enough to hold one layer of shrimp.  Do not let the butter brown.  Stir in oil, lemon juice, shallots, garlic, salt and pepper.  Add shrimp and turn them in the mixture until well coated.

Broil 3 inches from the heat, about 5 minutes, turn and broil 5 minutes longer on the other side until slightly browned and tender, but firm.  Do not overcook.

Transfer shrimp onto serving dish, pour sauce on top and sprinkle with parsley.  Serve with rice.