Killer Shrimp

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If spicy hot foods are great at your household, you'll want to try
this easy hors d'oeuvre specialty.
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1/4 cup butter
1 Tablespoon olive oil
1 Tablespoon chili sauce
2 Tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large garlic cloves, minced
1 teaspoon chopped parsley
1 small chile, chopped (optional)
1 Tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 Tablespoon Tabasco pepper sauce
1 lb. large shrimp with tails (peeled and deveined), but uncooked
French Bread for dipping
Over medium heat, simmer butter, olive oil, chili sauce,
Worcestershire sauce, lemon juice, lemon, garlic, parsley, chile, red
pepper flakes, oregano and Tabasco until well blended. Remove from
heat and cool. When cooled, place sauce in ziplock bag; add shrimp.
Refrigerate at least 8-hours or overnight.
Preheat oven to 350-degrees. Pour sauce and shrimp from ziplock bag
into a shallow baking dish. Bake approx. 10 to 15 minutes or until
shrimp are opaque in center (cut to test).

Serve sauce in small bowl on platter surrounded by chunks of crusty
French bread for dipping. Place shrimp on another platter nearby.

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