4-6 lbs. lg. shrimp, unpeeled

SAUCE:

4 sticks butter
3 tsp. cayenne pepper
1 tsp. Accent
1/2 tsp. paprika
1/8 tsp. rosemary
1/8 tsp. thyme
1/8 tsp. oregano
1/3 c. Worcestershire sauce
Pinch of cinnamon

2 heaping tbsp. salt
(DO NOT USE UNTIL STEP 3)

1. Wash and drain shrimp well. Place in a pan approximately 12x16x2-inches deep.

2. Place all ingredients for the sauce in a 4-cup measure. Heat on HIGH until butter is melted. Pour over shrimp. Cook at 350 degrees for 25-30 minutes. Turn shrimp over after they have bee cooking 15 minutes, then again at 20 minutes. Turn shrimp at 25 minutes removing one to test for doneness. Shrimp should be removed from oven when slightly undercooked.

3. Drain off all the sauce. Place one half of sauce on the side for dipping. Add 2 heaping tablespoons of salt to remaining sauce and baste shrimp for 3-5 minutes. Discard salted sauce when basting is completed.

4. Serve shrimp while warm with generous supply of French bread or any available coarse bread. Dip peeled shrimp and bread into sauce and don't even try to stop before all have been devoured.

Sauce can be varied to your taste - use your imagination.