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BBQ SHRIMP # 3

SAUCE
• 1 pound butter
• 1 teaspoon ground rosemary
• 1 pound margarine
  
• 4 sliced lemons
  
• 6 ounces Lea & Perrins Worcestershire sauce
  
• 1 teaspoon Tabasco
  
• 8 tablespoons finely ground black pepper
  
• 4 teaspoons salt
  
• 2-4 cloves garlic (optional)
  
  SHRIMP
  
• 8-10 lbs jumbo shrimp (20 shrimp/pound), heads and shells on.

1. In a saucepan melt butter and margarine.

2. Add Worcestershire, pepper, rosemary, lemon slices, tabasco, salt, garlic and mix thoroughly.

3. Divide shrimp between two large, shallow pans and pour heated sauce over each.
4. Stir well. Cook in 400 degree oven about 15 - 20 minutes. Shells should be pink,
the meat white and translucent.