4-6 servings

4 lbs. large, headless Shrimp (6 lbs. with heads on)

1/2 c. Butter

1/2 c. Olive oil

1/4 c. Chili sauce

1/4 c. Worcestershire sauce

2 Lemons, sliced

4 Garlic cloves, chopped

2 Tbsp. Season-All seasoning

2 Tbsp. Lemon juice

1 Tbsp. Chopped parsley

1 Tsp. Paprika

1 Tsp. Oregano

1 Tsp. Ground red pepper

1/2 Tsp. Hot sauce

French bread

Spread shrimp in a shallow aluminum foil-lined broiler pan. In a saucepan over low heat, combine butter, olive oil, chili sauce, Worcestershire sauce, lemons, garlic, Season-All, lemon juice, parsley, paprika, oregano, red pepper and hot sauce, stirring until butter melts. Pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered at 400° for 20 minutes; turn once. Serve with bread.