Instructions: Make garlic puree by combining garlic cloves with 2 tablespoons oil in blender and blending until smooth paste forms. Set aside.

Make baking stock by combining clam juice, water and lemon juice.

Grease 8-inch square pan with remaining olive oil. Preheat oven to 450 degrees.

Gently lift shrimp from shell but do not detach. Place butterflied shrimp, shell-side down, in pan. Baste shrimp with reserved garlic puree, then sprinkle with paprika. (There may be garlic puree left over.) Pour baking stock into pan, but do pour it over the shrimp. Bake in preheated oven 7 to 10 minutes or until cooked through. Serve with melted butter.

This recipe yields 2 servings.

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