INGREDIENTS
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4 pounds unpeeled, large fresh shrimp or 6 pounds shrimp with heads on
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½ cup butter
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½ cup olive oil
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¼ cup chili sauce
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¼ cup Worcestershire sauce
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2 lemons, sliced
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4 garlic cloves, chopped
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2 tablespoons Creole seasoning
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2 tablespoons lemon juice
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1 tablespoon chopped parsley
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1 teaspoon paprika
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1 teaspoon oregano
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1 teaspoon ground red pepper
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½ teaspoon hot sauce
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French bread