Hot And Spicy Shrimp

• 1 1/2 lb. headless shrimp (25 to 30/lb.)
• 2 sticks butter
• 10 cloves garlic, crushed
• 3/4 bottle Worcestershire sauce
• 4 tsp. rosemary
• 1 tsp. black pepper
• 1 tsp. red cayenne pepper
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. chili powder
• 1 tsp. Angostura Bitters (optional)
• 1 tsp. onion juice or powder (optional)
• 3/4 tsp. salt
• 1/2 tsp. paprika

1. Saute garlic in
2. butter
3. for
4. 10 to 15 minutes over low heat. Mix remaining ingredients, except shrimp, add to butter and garlic; simmer gently for 15 minutes, stirring constantly. Allow to cool
5. completely
6. and pour over shrimp in a casserole dish with lid.
7. All
8. shrimp
9. should
10. be submerged in marinade. Marinate 2 to 3
11. hours
12. or
13. up to 3 to 4 days in refrigerator. Place open casserole
14. in
15. 400u0b0 oven for 10 minutes, remove and stir thoroughly.
16. Put back in oven for 5 minutes.
17. Shrimp will continue to cook,
18. even
19. when
20. removed
21. from oven.
22. Serve with French bread for dipping.
23. Serves 4 as appetizers.

headless shrimp, butter, garlic, worcestershire sauce, rosemary, black pepper, red cayenne pepper, thyme, oregano, chili powder, bitters, onion juice, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=160941 (may not work)