2 sticks (1/2 lb.) butter, melted
2 sticks (1/2 lb.) butter, melted
3 to 4 oz. (3/8 to 1/2 c.) Worcestershire sauce
4 tbsp. ground black pepper
1 tsp. ground rosemary
2 tsp. Tabasco
1 tsp. salt (sea salt, if possible)
3 cloves garlic, minced
4 lemons, 2 juiced and 2 sliced
5 to 6 lbs. raw shrimp in their shells

Preheat oven to 400 degrees. In a bowl, mix all the ingredients, except the lemon slices and the shrimp. Pour about 1/2 cup sauce to cover the bottom of a large baking dish and then arrange layers of shrimp and lemon slices until you come almost to the top of the dish. Leave about 1 inch of headroom. Pour the remaining sauce over the shrimp and lemon slices. Bake, uncovered, stirring once or twice until the shrimp are cooked through, about 15 to 20 minutes.

Serve with baguettes of hot French bread, generous napkins and a bowl for the shrimp shells. Your guests should open the shrimp shells with their fingers and dip the bread into the sauce. Serves 8 to 10.