Killer Shrimp

• 1/4 cup butter
• 1 tablespoon olive oil
• 1 tablespoon chili sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh squeezed lemon juice
• 1/3 lemon, sliced with peel
• 4 garlic cloves, minced
• 1 teaspoon chopped parsley
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 tablespoon Tabasco sauce
• 1 lb large shrimp (may be peeled and deveined)

1. In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
2. Remove from heat and let cool.
3. Place sauce in a zip-lock bag; add shrimp.
4. Refrigerate at least 8 hours or overnight.
5. Preheat oven to 350u0b0F.
6. Place shrimp and sauce in a large shallow baking pan.
7. Bake 10 to 15 minutes or until shrimp are opaque in center.
8. Remove from oven.
9. Serve with a crusty French bread for dipping in sauce.

butter, olive oil, chili sauce, worcestershire sauce, fresh squeezed lemon juice, lemon, garlic, parsley, red pepper, oregano, tabasco sauce, shrimp

Taken from www.food.com/recipe/killer-shrimp-96485 (may not work)