1/2 lb. butter, melted
1 lemon, sliced
1 tsp. Dijon mustard
1 tsp. worcestershire sauce
4 cloves garlic, pressed
1/2 tsp. chili powder
2 tbs. white wine
2 lbs. shrimp cooked with tail shell left on
Combine butter, lemon, mustard, parsley, Worcestershire, salt,
garlic, pepper, chili powder, paprika and wine.
Place shrimp on jelly roll pan. Pour sauce over shrimp and let
stand at least 24 hours in refrigerator. When ready to serve, bake
at 350 for 20 minutes, basting often. Place under broiler for a
minute or two until tails turn brown.