This recipe comes from Cooking Light March 1996. I made a few changes. I used butter instead of margarine and I decided on a yellow pepper but orange or red works just the same. The smells of this in the oven brings back wonderful memories of when my husband and I first met and he lived on Canal Blvd. It's easy to make and cooks quickly. Perfect dinner for a busy night. Purchase 2 lbs of Large Un-peeled Shrimp. Peel leaving the tails on. Butterfly the underside of the end to get them to stand up. Place in a shallow rimmed casserole dish. Preheat Broiler. To a skillet over medium high heat, add 3 Tbl UnSalted Butter. Add 1 Diced Yellow Pepper and 4 (up to 8) Pressed Cloves of Garlic and saute for 2 minutes. Remove from heat and add 1/2 Cup Dry White Wine, 1/4 Cup Minced Parsley, 1/4 Cup Freshly Squeezed Lemon Juice and S&P. Pour mixture over shrimp. Dust with Paprika. Broil for 6 minutes. Serve with Basmati Rice, a green vegetable and Hot Crusty Bread.