Barbecue Shrimp

• 3 lb. shrimp, headed, in shell, raw
• 1 1/2 lb. butter
• 1 tsp. cayenne pepper
• 2 tsp. black pepper
• 3 tsp. Lawry's seasoned salt
• 3 tsp. Nature's Seasoning
• 3 Tbsp. paprika
• 3 Tbsp. lemon juice
• 2 Tbsp. Worcestershire sauce
• 2 tsp. pickapeppa
• 1 tsp. garlic salt
• 1 tsp. salt
• 1 tsp. Greek seasoning (Cavender's Greek all-purpose)

1. Line bottom of 1 1/2-quart baking dish with 1 pound of your butter.
2. Sprinkle 1/2 of all seasonings, dry and liquids, over butter that lines pan.
3. Add cleaned shrimp with heads on.
4. Add remainder of ingredients over shrimp, dotting the remaining butter on top last.
5. Preheat oven to 350u0b0.
6. Bake 30 to 45 minutes, stirring occasionally.
7. Check one of the larger shrimp for doneness.
8. When serving, put the sauce from the shrimp in bowls and dip with hot French bread.
9. Serves 4.

shrimp, butter, cayenne pepper, black pepper, salt, paprika, lemon juice, worcestershire sauce, pickapeppa, garlic salt, salt, greek seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624903 (may not work)