SHRIMP A LA PLAKA
2 lbs. Raw jumbo shrimp, in shells
4 garlic cloves, minced
1 cup minced parsley
Juice of 3 lemons
3 Tbsp. oregano
1 cup olive oil
1 cup dry sherry
Salt and pepper
Wash shrimps thoroughly, but do not remove shells. Place in a roasting pan.
Combine remaining ingredients and pour over the shrimp; mix well.
Bake at 450F for 20 minutes or until shrimp turn pink.
Serve on a large platter with pan juices poured over each shrimp surrounded with lemon wedges. Serve with crusty bread to dunk in the sauce.