2 sticks butter
1/3 c. Worcestershire
1 tsp. black pepper
1 tsp. cayenne pepper
2 to 3 cloves garlic
1 tsp. thyme
2 tsp. rosemary
1/2 tsp. celery salt
1 tbsp. olive oil
2 lbs. lg. unpeeled shrimp

Mix all ingredients, except shrimp, in small pot and simmer on top of stove 10-15 minutes. Do not boil. Put shrimp in 9 x 13 inch pan and pour sauce over them. Bake at 400 degrees about 15 minutes. Let stand in juices, but serve while still warm. Serve with crusty French bread to sop juices. Best served out doors, as it is messy, but delicious.