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In a small bowl melt butter, garlic, lemon juice and cayanne pepper. Reserve 1/3 of the mixture for dipping.
Using kitchen shears cut down the shell down to the fin. Slide your fingers under the shell and loosen the meat. Pull meat out of the shell and place on top of the shell.
Preheat broiler and move oven rack about 6-8 inches below broiler.
Season with salt and pepper and brush garlic butter sauce over the top of the meat.
Broil 5 minutes, then brush more garlic butter sauce over the top. Broil another 5 minutes, or until white and opaque and internal temp reaches 140 degrees.
Garnish with fresh chopped parsley