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Killer
Shrimp
| ¼ c butter (not margarine)
1½ T olive oil 1 T chili sauce 2 tablespoons, Worcestershire sauce 2 t lemon juice ½ lemon, thinly sliced, with skin 6 to 8 cloves garlic, crushed 1 t fresh parsley, chopped 1 T red pepper flakes 1 t oregano 1 T Tabasco 1 lb. jumbo shrimp Combine all ingredients except shrimp and simmer briefly; cool. Wash, peel, and devein shrimp; dry and marinate 8 hours in the cooled sauce. Preheat oven to 300° F. Place shrimp
and marinade in a shallow baking pan and bake 10 to 12 minutes until shrimp
is cooked. Do not over cook. Serve in soup bowls with a good French or
sourdough bread to mop up the juices.
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