1/2 c. butter
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 lbs. shelled, drained shrimp

Melt butter, add lemon juice and Worcestershire sauce. Add shrimp to marinade 2 hours before time to cook. Do not refrigerate. Put shrimp on small grill for 2 to 5 minutes (according to size) basting with butter mixture. The shrimp will be opaque and pink when done. Serves 4 to 6.