Shelly's Recipe

KILLER SHRIMP

Category: Fish and Seafood

1/4 cup butter
1 tbsp olive oil
1 tbsp chili sauce
2 tbsp Worcestershire sauce
2 tsp fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large cloves garlic, minced
1 tsp chopped parsley
1 tbsp crushed red pepper flakes
1 tsp dried oregano
1/2 tbsp Tabasco pepper sauce
1 lb large shrimp with tails (peeled and deveined), uncooked
French Bread for dipping

In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool. Place sauce in a resealabe bag; add shrimp. Refrigerate at least 8 hours or overnight.

Preheat oven to 350. Place sauce and shrimp in a large shallow baking pan; bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven. Place mixture in shallow bowls and serve with a crusty French bread for dipping in sauce (this dish is eaten with your fingers). Serves 4