Spicy Shrimp

Sara Pullins

3 lbs	Shrimp, with shells on (use at least 21-26 count)
½ cup	Olive Oil
	Tabasco Sauce
½ cup	Worcestershire
	Salt (I use Kosher)
	Pepper
2 sticks	Butter
3-4	Lemons
	French Bread

1. Thoroughly rinse raw shrimp with shells still on.

2. Place in a large baking pan or cookie sheet, arrange in a single layer.

3. Drizzle olive oil over shrimp.

4. Generously sprinkle black pepper over shrimp.

5. Sprinkle salt over shrimp.

6. Cut lemons and squeeze juice over shrimp.

7. Drizzle Worcestershire over shrimp.

8. Add about 20 shakes of Tabasco.

9. Cut up butter into pats and place on shrimp.

10. Add more pepper.

11. Broil for 10 minutes so that shrimp is no longer translucent.

12. Serve with French bread and use sauce for dipping.