Fiery Cajun Shrimp

• 2 sticks (1/2 lb.) butter, melted
• 2 sticks (1/2 lb.) margarine, melted
• 3 to 4 oz. Worcestershire sauce
• 4 Tbsp. ground black pepper
• 1 tsp. ground rosemary
• 2 tsp. Tabasco
• 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)

1. Preheat oven to 400u0b0.
2. In a bowl, mix all ingredients except the lemon slices and the shrimp.
3. Pour about a 1/2 cup of sauce into a large baking dish.
4. Arrange layers of shrimp and lemon slices until all are in bowl.
5. Leave about 1-inch of headroom. Pour remaining sauce over the shrimp and lemon slices.
6. Bake, uncovered, stirring once or twice, until all shrimp are cooked through, about 15 to 20 minutes.
7. Serve with baguettes of hot French bread, a generous amount of napkins and bowls for shrimp shells.
8. Dip bread into the sauce.

butter, margarine, worcestershire sauce, ground black pepper, ground rosemary, tabasco, salt, garlic, lemons, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37230 (may not work)