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1. Shell the shrimp, but be careful not to remove the last small segment of shell or the tail. With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein.
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2. Wash the shrimp quickly under cold running water and pat them thoroughly dry with paper rowels.
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3. Preheat the broiler to its highest temperature. In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown.
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4. Stir in the ½ cup of olive oil, lemon juice, shallots, garlic, salt and a fewgrindings of pepper, add the shrimp and turn them in the butter and oil untilthey glisten on all sides.
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5. Broil them 3 to 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch. Be careful not to overcook them.
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6. With tongs, transfer the shrimp to a heated serving platter, pour the sauce from the pan over them, and sprinkle with chopped parsley. Garnish with lemon quarters, and serve.
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