Serves 8–10
2 sticks butter, melted
2 sticks margarine, melted
1/2 cup Worcestershire sauce
4 tablespoons ground black pepper
1 teaspoon ground rosemary
2 teaspoons Tabasco sauce
3 cloves garlic, minced
Juice of 2 lemons
5 pounds raw shrimp in shells
2 lemons, sliced
2 loaves French bread
Preheat oven to 400 degrees. In a large bowl, mix butter, margarine, Worcestershire sauce, pepper, rosemary, Tabasco sauce, garlic and lemon juice. Pour about 1/2 cup sauce to cover the bottom of a large baking dish. Arrange layers of shrimp and lemon slices until the layers reach 1 inch from the top of the lip of the dish. Pour the remaining sauce over the shrimp and lemon slices. Bake, uncovered, stirring once or twice until shrimp are cooked through, about 15–20 minutes. Serve with hot French bread, generous napkins and a bowl for the shrimp shells. Guests open the shrimp shells with their fingers and dip the bread in the sauce.
MARY HABETLER, HILTON HEAD ISLAND