1/4 c. butter
2 cloves garlic, crushed
1 can (16 oz.) tomatoes, with juice
1 tsp. Worcestershire sauce
1/2 tsp. crushed hot pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 bay leaf
1 1/2 lbs. shrimp

In a large saucepan melt butter. Add garlic and cook 3 minutes. Add tomatoes, Worcestershire sauce, hot pepper, thyme, oregano and cayenne pepper. Cook over medium-high heat until mixture boils. Add shrimp, stirring to coat. Cover and cook 7 to 10 minutes, or until shrimp turn pink and are fully cooked. Remove bay leaf. Peel and eat. Serves 4.

The following are Range and Chuckwagon recipes.