1 1/2 pounds of raw shrimp, unpeeled
6 tablespoons unsalted butter
3 tablespoons olive oil
3 tablespoons chili sauce
1 1/2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon minced fresh parsley
3/4 teaspoon liquid smoke
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspooon dried thyme
1/4 to 1/2 teaspoon hot pepper sauce
Cayenne pepper to taste
S & P to taste
Rinse shrimp in cold water and pat dry, Set aside.
In a large skiller, combine butter, oilive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, thyme and hot pepper sauce. Add salt, pepper and cayeen papper to taste.Bring mixture to a simmer, stirring constantly, simmer for 5 minutes, stirring frequently.
Add shrimp. Turn heat to high and cook, stirring often for 5-10 minutes or until shrimp curl and turn pink. Do not overcook. Serve immediately with loads of napkins.