7 to 8 lbs. shrimp
2 sticks butter
1 c. olive oil
1/2 c. chili sauce
1/4 c. Worcestershire sauce
2 lemons, thinly sliced
4 cloves garlic, minced
4 tbsp. lemon juice
1 tbsp. minced parsley
2 tsp. paprika
2 tsp. oregano
3 tsp. cayenne pepper
1 tsp. Tabasco sauce
2 tbsp. liquid smoke
Salt and pepper to taste

Wash shrimp well and spread out in a shallow pan. Combine all ingredients above in a saucepan over low heat. Let simmer for 10 minutes, then pour over the shrimp. Mix well and refrigerate for 2 to 3 hours. Baste and turn the shrimp every 30 minutes. Preheat oven to 300 degrees and bake the shrimp for 30 minutes, turning them at least every 10 minutes.