1 cup butter or
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well.
Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2-inch baking dish.
Pour butter mixture over shrimp.
Bake uncovered, at 400 degrees F for 20 to 25 minutes or
until shrimp turn pink, basting occasionally with pan juices.
Garnish with fresh rosemary sprigs.