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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.
Wash, peel, and de-vein shrimp. Dry and marinate for 8 hours in prepared mixture.
Heat oven to 300 degrees F.
Place shrimp and marinade in a shallow baking dish and bake for 10 to 12 minutes, basting twice, until shrimp is cooked.
Serve in soup bowls with lots of crusty bread to mop up the juices.