1 lb. butter
2 c. olive oil
3/4 c. Worcestershire sauce
6 tbsp. black pepper
4 lemons, sliced
1 1/2 tsp. Tabasco
1 tbsp. Italian dressing
3 cloves garlic, minced
1 tsp. paprika
4 tsp. salt
8 lbs. raw, unpeeled med. or jumbo shrimp

In a 2 quart saucepan, heat butter and olive oil. Add Worcestershire sauce, pepper, lemons, Tabasco, Italian seasoning, garlic, paprika and salt. Mix thoroughly. Simmer for 5 to 7 minutes.

Divide shrimp between 2 Dutch ovens and pour heated sauce over each. Cook over medium heat for 6 to 8 minutes, or until shrimp begin to turn pink. Place Dutch ovens in 450 degree oven and bake, uncovered, for 10 minutes, turning shrimp once. Serve in flat soup bowl with French bread on the side for dipping in the sauce.