Shrimp Scampi

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.