Bluebonnet Collected Recipes

Ingredients:
1 lb. large shrimp, shelled and cleaned (can add some scallops too)
1/2 cup Olive Oil
1-2 Tbsp butter or margarine
1/2 cup Chile Sauce
1/4 cup Worcestershire Sauce
1 lemon thinly sliced
Juice of 1 Lemon
4 cloves garlic - minced
2-3 Tbsp minced parsley
2 tsp Paprika
2 tsp dried Oregano
3 tsp Cayenne Pepper
1 t sp Tabasco
2 Tbsp Liquid Smoke

Clean the shrimp and pat dry. Spread them out in a shallow pan. Combine all the other ingredients in a saucepan over low heat. Let simmer for 10 minutes then pour over the shrimp. Mix well and refrigerate for 2-3 hours.

Preheat the oven to 300 degrees and bake uncovered for 25 minutes, turning them at least once. The shrimp are served over or with white rice...plenty of French Bread for dipping in the sauce...and a LARGE pitcher of ice water should be close at hand.

Howard comments: "The more sauce the better... I often double the sauce recipe so there's plenty of extra for the rice, and the next day too."