Build the fire in your oven to approximately 450 degrees.

Boil water and start linguine cooking on the stove, per package instructions.

Clean shrimp; rinse and remove the vein, if necessary; pat dry.

Place shrimp in an ovenproof or terracotta pan in a single layer.

Scatter butter pieces, garlic, breadcrumbs, parmesan, and parsley over the top. Reserve some butter to melt in a seperate container on the hearth for use on the linguine (optional).

Pour 1/2 of the lemon juice over the top of the shrimp.

Place in your oven on the opposite side from the flame -- keep a close eye! This dish cooks quickly.

Bake until shrimp begins to turn pink and breadcrumbs begin to turn brown -- approximately 2 minutes.

Remove pan from the oven; mix and turn over the shrimp; add remaining lemon juice.

Return the pan to the oven and bake approximately 2 minutes more, until the shrimp is pink throughout.

This dish may be served over linguine. Add melted butter and grated Parmesan to the pasta, if desired.