8 lbs. lg. shrimp, unpeeled
1/2 lb. butter
1 c. olive oil
8 oz. chili sauce
3 tbsp. Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
3 tbsp. lemon juice
1 tbsp. parsley, chopped
2 tsp. paprika
2 tsp. oregano
2 tsp. red pepper
1 tsp. Tabasco sauce
3 tbsp. liquid smoke
Salt and pepper to taste

Wash shrimp; spread out in shallow pan. Combine ingredients in saucepan over low heat and pour over shrimp. Refrigerate; baste and turn shrimp every 30 minutes while refrigerated for several hours. Bake at 300 degrees for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.