1 stick butter
3 oz. Lea & Perrin
1/2 tbsp. black pepper
1/2 tsp. rosemary
1/2 c. lemon juice
1 tsp. Tabasco sauce
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
50 shrimp

Melt butter. Add Lea & Perrin, pepper, rosemary, lemon juice, Tabasco sauce, salt and garlic. Place shrimp in 11 x 13 inch pan. Place onion slices on top. Pour sauce over the top. Bake 45 minutes. Dip into the sauce with French bread.