2 sticks melted butter
2 sticks melted butter
3-4 oz. Worcestershire
4 tbsp. black pepper
1 tsp. ground rosemary
2 tsp. Tabasco
2 tsp. salt (if sea salt possible)
2 cloves garlic, minced
4 lemons, 2 juiced, 2 sliced
5-6 lb. raw shrimp in shells

Preheat oven to 400 degrees. Mix all items, except lemon slices and the shrimp. Pour about 1/2 cup sauce to cover the bottom of large dish and then arrange layers of shrimp and lemon slices until you come almost to the top. Leave 1 inch of head room. Pour remaining sauce over shrimp and lemon slices.

Bake uncovered stirring once or twice until shrimp are cooked through, about 15 or 20 minutes. Serve with hot French bread. Generous napkins and a bowl for the shells. Serves 8-10.