3/4 lb. peeled shrimp (tails on)
1/2 c. lemon juice
1/4 c. butter, melted
2 tbsp. vegetable oil
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
8 to 10 cloves garlic, minced

After peeling and deveining shrimp, set aside. Combine remaining ingredients in a shallow glass container. Add shrimp; cover and refrigerate 4 hours. Place shrimp on a lightly greased baking pan. Bake at 450 degrees for 3 to 4 minutes. Yield: 2 servings.