24 shrimp, unshelled, headless (1 3/4 lb. or about 12 count to the pound
1/4 lb. butter
1/8 lb. butter
2 oz. Worcestershire sauce
1 tbsp. freshly ground pepper
1 heaping tbsp. rosemary, chopped coarsely
1 lemon, remove most of rind and slice in 1/8 inch slices
1 tsp. hot chili paste (Chinese type) or Tabasco
1 tsp. salt

Preheat oven to 400 degrees. Melt butter and butter in a saucepan. Add Worcestershire, pepper, rosemary, lemon slices, Tabasco, hot chili paste, salt and mix thoroughly. Simmer until flavors combine. Place shrimp in a shallow roasting pan. Pour warm sauce over shrimp. Cook at 400 degrees for 10 to 12 minutes, or just until shells become pink to indicate doneness. Will serve 4.