Categories: Seafood, Shrimp 
      Yield: 6 servings 
  
      1 c  Butter or margarine, melted 
    3/4 c  Lemon juice 
    3/4 c  Worcestershire sauce 
      1 tb Salt 
      1 tb Coarsely ground pepper 
      1 ts Dried rosemary 
    1/8 ts Ground red pepper 
      1 tb Hot sauce 
      3    Garlic cloves, minced 
  2 1/2 lb Unpeeled large or jumbo 
           - shrimp 
      2    Lemons, thinly sliced 
      1 md Onion, thinly sliced 
           Fresh rosemary sprigs 
  
  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, 
  if desired.