Barbecued Shrimp

• 2 lb. large uncooked peeled shrimp, slit down the back
• 1/2 c. margarine
• 3 Tbsp. olive oil
• 2 Tbsp. chili sauce
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. fresh lemon juice
• 1/2 lemon, thinly sliced
• 2 garlic cloves, minced
• 1 tsp. minced parsley
• 3/4 tsp. ground red pepper
• 3/4 tsp. liquid smoke
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/4 tsp. hot pepper sauce
• salt and pepper to taste
• French bread

1. Wash shrimp well.
2. Pat dry and spread in shallow pan.
3. Combine remaining ingredients except bread in medium saucepan and let simmer 10 minutes.
4. Pour mixture over shrimp and mix thoroughly. Cover and refrigerate 2 to 3 hours, stirring through every 30 minutes.
5. Preheat oven to 300u0b0.
6. Bake shrimp, turning frequently, until they just turn pink, about 15 to 20 minutes.
7. Do not overbake.
8. Serve in soup bowls with chunks of French bread to soak up the sauce.
9. Makes 4 to 6 servings.

shrimp, margarine, olive oil, chili sauce, worcestershire sauce, lemon juice, lemon, garlic, parsley, ground red pepper, liquid smoke, paprika, oregano, hot pepper sauce, salt, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675893 (may not work)