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

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

Leave about 1 inch of headroom. Pour remaining sauce over shrimp and lemon slices. Bake, uncovered, stirring once or twice until shrimp are cooked through, about 15 to 20 minutes.

Serve with hot French bread, generous napkins and bowl for shrimp shells. Serves 8 to 10.