2 sticks butter, melted (1/2 lb.)
2 sticks butter, melted (1/2 lb.)
3-4 oz. (3/8-1/2 c.) Worcestershire sauce
4 tbsp. ground black pepper
1 tsp. ground rosemary
2 tsp. Tabasco
2 tsp. salt (sea salt, if possible)
3 cloves garlic, minced
4 lemons, 2 juiced & 2 sliced
5-6 lb. raw shrimp in shells

Preheat oven to 400 degrees. In a bowl, mix all the ingredients except the lemon slices and the shrimp. Pour about a 1/2 cup sauce to cover the bottom of a baking dish and then arrange layers of shrimp and lemon slices until you came almost to the top of the dish. Leave about 1 inch of headroom.

Pour the remaining sauce over the shrimp and lemon slices. Bake uncovered, stirring once or twice until the shrimp are cooked through, about 15-20 minutes.

Serve with baguettes of hot French bread, generous napkins and a bowl for shrimp shells. Your guests should open the shrimp shells with their fingers and dip the bread into the sauce. Serves 8-10.