1/4 Butter
1 Olive Oil
1 Chili Sauce
2 Worcestershire Sauce
2 Lemon Juice
1/3 Lemon
4 Garlic Cloves
1 Parsley
1 Crushed Red Pepper Flakes
1 Dried Oregano
1 Tabasco Sauce
1 Large Shrimp


In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
Remove from heat and let cool.
Place sauce in a zip-lock bag; add shrimp.
Refrigerate at least 8 hours or overnight.
Preheat oven to 350°F.
Place shrimp and sauce in a large shallow baking pan.
Bake 10 to 15 minutes or until shrimp are opaque in center.
Remove from oven.
Serve with a crusty French bread for dipping in sauce.