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3 to 4 garlic cloves, minced

¼ cup butter, cubed

¼ cup olive oil

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

¼ cup lemon juice

½ teaspoon pepper

¼ teaspoon dried oregano

½ cup grated Parmesan cheese

¼ cup dry bread crumbs

¼ cup minced fresh parsley

Hot cooked angel hair pasta

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1. In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.

2. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Grilled Shrimp Scampi: Omit the butter, oregano, Parmesan, bread crumbs and pasta. Substitute jumbo shrimp for the medium shrimp. In a large bowl, whisk the garlic, oil, lemon juice and pepper. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes. Thread shrimp onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until shrimp turn pink, turning once. Serve with hot cooked rice; sprinkle with parsley.

Garlic Lemon Shrimp: Omit the butter, pepper, oregano, Parmesan and bread crumbs. In a large skillet, saute shrimp in 2 tablespoons oil for 3 minutes. Add the garlic, 1 tablespoon lemon juice, 1 teaspoon cumin and ¼ teaspoon salt; cook and stir until shrimp turn pink. Stir in 2 tablespoons minced fresh parsley. Serve with pasta.

Test Kitchen Tips

You can easily use frozen shrimp.