Shelly's Recipe

BARBECUE SHRIMP

Category: Seafood

8 lb whole shrimp
1/2 lb butter
1 cup olive oil
8 oz chili sauce
3 tbsp Worcestershire sauce
2 lemons, sliced
4 clove garlic, chopped
3 tbsp lemon juice
1 tbsp parsley and rosemary
2 tsp salt, paprika, oregano and red pepper
1/2 cup white wine or beer
2-4 clove garlic, minced
1 onion, finely minced
2-3 stalks celery, finely minced
1 tsp hot sauce
3 tbsp liquid smoke
Salt and pepper, to taste

Wash shrimp and spread out in a shallow pan. Combine ingredients in a saucepan over low heat and pour over shrimp. Refrigerate. Baste turning shrimp every 30 minutes while refrigerated for several hours. Bake at 300 for 30 minutes, turning shrimp at 10 minute intervals. Serve with French bread to dip in sauce.