1/4 cup butter (NO substitutes)
1 1/2 tablespoons olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1/2 lemon, thinly sliced (with skin)
6-8 cloves garlic, crushed
1 teaspoon chopped fresh parsley
1 tablespoon red pepper flakes
1 teaspoon oregano
1 tablespoon Tabasco sauce
1 pound jumbo shrimp
Combine all ingredients except shrimp and simmer for 5 minutes. Allow to cool.
(Recipe Continues Below)
Wash, peel, and de-vein shrimp. Dry and marinate 8 hours in prepared mixture.
Preheat oven to 300 degrees F.
Place shrimp and marinade in a shallow baking dish and bake 10 to 12 minutes, basting twice, until shrimp is cooked.
(Recipe Continues Below)
Serve in soup bowls with lots of crusty bread to mop up the juices.
