3/4 lb. butter
1/2 c. mustard
1/2 c. ketchup
4 tbsp. Worcestershire sauce
Tabasco to taste
Salt & coarsely ground black pepper to taste
1 c. cream sherry
1/2 c. chicken base or sub. olive oil or vegetable oil
1 lg. yellow onion, slivered
Parsley to garnish
3 doz. shrimp, peeled & butterflied (15-20 count shrimp)

Mix all ingredients except parsley and shrimp. Butter does not have to be melted. Place shrimp in shallow dish. Pour sauce over shrimp. Broil 7-10 minutes on one side. Turn shrimp over and broil another 7-10 minutes. Garnish with parsley. Serves 4.