INGREDIENTS:
1/4 cup butter (not margarine)
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 to 8 cloves garlic, crushed
1 teaspoon fresh parsley, chopped
1 tablespoon red pepper flakes
1 teaspoon oregano
1 tablespoon Tabasco,
  (or any good red pepper sauce)
1 pound jumbo shrimp

DIRECTIONS:
Combine all ingredients except
shrimp and simmer briefly; cool.
Wash, peel, and devein shrimp;
dry and marinate 8 hours in 
the sauce.

Preheat oven to 300 degrees.
Place shrimp and marinade in a
shallow baking pan and bake 10
to 12 minutes until shrimp is 
cooked. Do not over cook. Serve 
in soup bowls with a good French
or sourdough bread to mop up the
juices.

*Adjust Tabasco and red pepper
flakes if you prefer a milder
sauce.