2 lb. unpeeled jumbo shrimp
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 c. butter, melted
1/2 tsp. dried tarragon
2 tbsp. fresh lemon juice
1/2 tsp. steak sauce
1/2 tsp. worcestershire sauce
1/4 tsp. hot sauce
2 tbsp. chopped fresh parsley
hot cooked fettuccine

Peel and devein shrimp; set aside. Cook onion and garlic in butter in a large skillet over medium heat, stirring constantly, 3 to 4 minutes. Add tarragon and next four ingredients. Bring to a boil; add shrimp and cook, stirring constantly 5 to 6 minutes or until shrimp turn pink. Sprinkle with parsley. Serve over fettuccine.