Fiery Cajun Shrimp

By Ruthiek

Ingredients

• 2 sticks (1/2 pound) butter, melted
• 2 sticks (1/2 pound) margarine, melted
• 3-4 ounces (3/8-1/2 c.) worcestershire sauce
• 4 tbs ground black pepper
• 1 tsp rosemary
• 2 tsp Tabasco
• 2 tsp salt
• 3 cloves garlic, minced
• 4 lemons, 2 sliced and 2 juiced
• 5-6 pounds raw shrimp in their shells

Preparation

Step 1

Preheat oven to 400 degrees. in a bowl, mix all the ingredients except the lemons slices and the shrimp. Pour about a 1/2 c. sauce to cover the bottom of a large baking dish and then arrange layers of shrimp and lemon slices until you come almost to the top of the dish. Leave about 1 inch of headroom. Pour the remaining sauce over the shrimp and lemon slices. Bake uncovered, stirring once or twice until the shrimp are cooked through, about 15 to 20 minutes.

Serve with baquettes of hot French bread, generous napkins, and a bowl for the shrimp shells. Your guests should open the shrimp with their fingers and dip bread into the sauce.