Barbecue Shrimp

• 2 lb. medium headless shrimp (in the shell)
• 1/4 lb. margarine
• 1/4 c. olive oil
• 1/3 c. barbecue sauce
• 1/4 c. Worcestershire sauce
• 1/4 c. lemon juice
• 1 Tbsp. prepared mustard
• 1/4 c. catsup
• 1 tsp. Tabasco sauce
• 1 tsp. red pepper flakes
• 1 tsp. garlic salt
• 1 tsp. crushed black pepper
• 3 Tbsp. brown sugar

1. Arrange shrimp in a single layer in a large Corning Ware dish or sheet cake pan.
2. Drizzle olive oil over shrimp.
3. Slice margarine into pats and spread over shrimp.
4. Mix barbecue sauce, Worcestershire sauce, lemon juice, mustard, and Tabasco together and pour over shrimp.
5. Add remaining ingredients.
6. Place pan on top rack of oven.
7. Set oven to broil on high heat and cook for 8 to 10 minutes.
8. Spread newspaper on the table, supply plenty of napkins, and serve with thick slices of French bread.
9. Peel um and eat um.
10. Serves 2 to 3 people.

headless shrimp, margarine, olive oil, barbecue sauce, worcestershire sauce, lemon juice, mustard, catsup, tabasco sauce, red pepper, garlic salt, black pepper, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412230 (may not work)