Saucy Barbecue Shrimp

• 1 1/2 lb. medium or large uncooked, unpeeled shrimp, slit down the back
• 1 stick unsalted butter (1/2 c.)
• 3 Tbsp. olive oil
• 1 (12 oz.) bottle chili sauce
• 1 tsp. Worcestershire sauce
• 1 Tbsp. lemon juice
• 1/2 lemon, thinly sliced
• 2 cloves minced garlic
• 1/2 c. minced parsley
• 1/4 tsp. cayenne pepper
• 1/2 tsp. oregano
• dash of hot pepper sauce
• lemon slices for garnish (optional)
• French sourdough bread

1. Wash shrimp well and slit shell down back with paring knife. (Do not remove shell).
2. Combine all ingredients (except bread) in saucepan.
3. Simmer for 10 minutes.
4. Add shrimp to sauce.
5. Mix thoroughly.
6. Refrigerate for 2 to 3 hours.
7. Stir 2 or 3 times. Bake shrimp in saucepan, uncovered at 300u0b0 turning twice until they just turn pink (about 15 to 18 minutes).
8. Do not overbake. Serve in generous soup bowls with chunks of French bread to soak up the sauce.
9. Garnish with lemon slices.

shrimp, butter, olive oil, chili sauce, worcestershire sauce, lemon juice, lemon, garlic, parsley, cayenne pepper, oregano, pepper sauce, lemon slices, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379292 (may not work)