5 lb. lg. shrimp (headless)
2 sticks butter
1 c. olive oil
1/2 c. chili sauce
1/4 c. Worcestershire sauce
2 lemons, sliced
4 cloves garlic, minced
4 tbsp. lemon juice
1 tbsp. parsley, minced
1 lg. onion, sliced
2 tsp. paprika
2 tsp. oregano
3 tsp. cayenne pepper
1 tsp. Tabasco
2 tbsp. liquid smoke
1 c. Chablis wine
2 bay leaves
Salt and pepper

Wash shrimp well and spread out in a large, shallow pan. Combine all ingredients in a saucepan. Simmer over low heat for 3 minutes. Pour over shrimp and refrigerate for 2 to 3 hours or overnight. Preheat oven to 300 degrees and bake shrimp for 30 minutes, turning at least every 10 minutes. Serve in soup bowl with French bread.