Melt 1 pound butter, turn fire off and add:

3 tbsp. dry BBQ spice (dry, red, can get at Winn Dixie)
3 tbsp. paprika
2 1/2 tbsp. garlic salt (not powder)
3/4 tsp. red pepper
3 tbsp. Lea & Perrin
1 whole head of garlic, chopped

Rinse 10 pounds (or less) of headless shrimp and put in a large baking pan. Pour butter sauce over shrimp and mix well. Bake in a 400 degree oven for approximately 30 minutes or just until the back of the shrimp pulls away from the shell. Do not overcook. Turn shrimp every 15 minutes. Serves 8. Serve in a bowl with hot French bread for dipping!