INGREDIENTS:

1 cup butter or margarine, melted

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

DIRECTIONS:

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 13x9x2-inch baking dish.

Pour butter mixture over shrimp.   Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices.

Garnish with fresh rosemary sprigs.

YIELD: 6 SERVINGS