Ingredients
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1/4 cup butter
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1 tablespoon olive oil
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1 tablespoon chili sauce
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2 tablespoons Worcestershire sauce
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2 teaspoons fresh squeezed lemon juice
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1/3 lemon, sliced with peel
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4 garlic cloves, minced
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1 teaspoon chopped parsley
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1 tablespoon crushed red pepper flakes
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1 teaspoon dried oregano
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1 tablespoon Tabasco sauce
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1 lb large shrimp (may be peeled and deveined)
Instructions
- 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 zip-lock bag; add shrimp.
- Refrigerate at least 8 hours or overnight.
- Preheat oven to 350°F.
- Place shrimp and sauce in a large shallow baking pan.
- Bake 10 to 15 minutes or until shrimp are opaque in center.
- Remove from oven.
- Serve with a crusty French bread for dipping in sauce.