8 lbs. shrimp
1/2 lb. butter
1 c. olive oil
8 oz. chili sauce
3 tbsp. Worcestershire sauce
2 lemons, sliced
4 cloves garlic
3 tbsp. lemon juice
1 tbsp. parsley, chopped
2 tsp. paprika
2 tsp. oregano
2 tsp. red pepper
1 tsp. Tabasco sauce
3 tbsp. Liquid Smoke
Salt and pepper to taste

Wash shrimp; spread out in shallow pan (I prefer to peel shrimp). Combine ingredients in pan over low heat and pour over shrimp. Refrigerate, baste and turn every 30 minutes while refrigerated for several hours. Bake, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.