5 lb. unpeeled shrimp
1/2 lb. butter
1/4 c. cooking oil
8 oz. bottle chili sauce
5 tbsp. Worcestershire sauce
4 cloves garlic, chopped fine
3 tbsp. lemon juice
2 tbsp. parsley, chopped fresh
2 tsp. oregano leaves
2 tsp. red pepper
Salt to taste
1 tsp. Tabasco sauce

Wash shrimp. Spread in pan. Combine all remaining ingredients and heat. Pour over shrimp. Refrigerate for several hours, stirring every 30 minutes. Bake at 325 degrees for 45 minutes, stirring occasionally. Serve in soup bowls with French bread to dip in sauce.