4 lbs. shrimp
4 sticks butter
1 1/2 to 2 tsp. cayenne pepper
1 1/2 tbsp. Lea & Perrin
1 tbsp. garlic powder
1 tbsp. salt
Dash of oregano
Dash of rosemary
1 tbsp. black pepper
1 tbsp. Tabasco
1 c. white wine

Melt butter; add remaining spices, then add shrimp. Bake in 9x12-inch deep dish pan for 30-45 minutes or until shrimp are done. To serve, ladle into bowls along with French or Italian bread for dipping into sauce. Serves 6.