2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)

Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.

Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready.

Saut?the peppercorns, salt, and japones in the skillet for 1 minute.

Add the shrimp, and saut?for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute.

Serves 6 to 8.

Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and start shelling and dipping the shrimp in the butter sauce.