If you don't like getting your hands dirty,  then this dish isn't for you!

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

Spread shrimp in a shallow, aluminum foil-lined broiler pan.

Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.

Bake, uncovered, at 400 degrees F for 20 minutes; turn once.

Serve with bread, green salad and corn on the cob for a complete meal.

Cook's Notes:

Use heads-on shrimp if you can get them.

Always cook the shrimp in the sauce.

Offer plenty of napkins, paper towels, or, if you have them, bibs.