2 lbs. large shrimp
3 tbsp. olive oil
1 tbsp. Worcestershire sauce
1/2 lime, thinly sliced
1 tsp. fresh parsley, minced
3/4 tsp. liquid smoke
1/2 tsp. dried oregano
salt and fresh pepper
1/2 cup unsalted butter
2 tbsp. chili sauce
1 tsp. fresh lime juice
2 garlic cloves, minced
3/4 tsp. ground red pepper
1/2 tsp. paprika
1/4 tsp. hot pepper sauce
French bread

Leave shells on shrimp, but slit down the back with a pear of scissors and remove vein. Wash shrimp well; pat dry and spread in shallow pan. Combine remaining ingredients except bread in small saucepan and let simmer for 10 minutes. Cool to room temperature. Pour over shrimp and mix thoroughly. Cover and refrigerate 2-3 hours, stirring every 30 minutes. Preheat oven to 300°F.

Bake shrimp, turning frequently, until they just turn pink, about 15-20 minutes; DO NOT OVERBAKE. Adjust seasoning. Serve in soup bowls with chunks of French bread to soak up the sauce and plenty of napkins.